Sensory Evaluation of Vanillin Obtained by Fungi in the Solid-State Fermentation from Agri-Food Industry By-Products.

ABSTRACT: Vanillin is the compound widely used in the food industry as a flavoring agent. Currently, chemically synthesized vanillin provides the majority of the world's supply. Due to the increase in consumer awareness, there is a change in preferences towards natural food additives. The main goal of this research was to obtain vanillin through Solid-State Fermentation on agri-food by-products such as brewer's spent grain, wheat bran, and linseed oil cake. A specially designed SSF culture single-use bag bioreactor made of a poliamide-6 foil sleeve was used to conduct the process on a bench-scale (600 g of dry medium). After extraction and purification, obtained vanillin samples were subjected to sensory analysis to determine whether the origin of microbiologically obtained vanillin affects its arom

SUBMITTER: Szczepanska E 

PROVIDER: S-EPMC12566194 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature