Prof. Dr. Irene Chetschik

Arbeit an der ZHAW

Tätigkeit

Leitung Forschungsgruppe Lebensmittelchemie

Lehrtätigkeit in der Weiterbildung

CAS The Science and Art of Chocolate

Netzwerk

Mitglied in Netzwerken

Gesellschaft Deutscher Chemiker

ORCID digital identifier

ORCID ID: 0000-0002-7009-6357

Projekte

• Fermentation and Fermentation-Like Process of Theobroma grandiflorum Seeds as sustainable Solution to the Cacao Crisis / Projektleiter:in / laufend
• Decoding of flavour properties of selectecd cocoa liquors / Projektleiter:in / abgeschlossen
• Elucidation of aroma compounds in hemp / Projektleiter:in / abgeschlossen
• Regenerative Knospen-Bio Passata aus der Schweiz / Teammitglied / abgeschlossen
• Upcycling von Weizenernteverlusten durch technische Detoxifizierung / Teammitglied / abgeschlossen
• Mikrobielle Reduktion von Zearalenon, einem getreiderelevanten Mykotoxin / Stellv. Projektleiter:in / abgeschlossen
• Molecular Sensory Guided Flavor Improvement of Plant-Based Egg / Projektleiter:in / abgeschlossen
• Wurzeln als regionale Lebensmittelrohstoffe / Projektleiter:in / abgeschlossen
• Vanille / Projektleiter:in / abgeschlossen
• Fruit to Bar – Innovative Nach-Ernte-Prozessierung von entpulpten Kakaobohnen und -pulpe für "single source" Schokolade / Co-Projektleiter:in / abgeschlossen
• PE(K)O Sustain – Physikalisch modifizierte Öle als nachhaltige Alternative zu tropischen Fetten für die Back- und Süsswarenindustrie / Teammitglied / abgeschlossen
• SONEVA / Projektleiter:in / abgeschlossen
• CREATE – Mikroorganismen zur Förderung gesunder Lebensmittel aus Hülsenfrüchten / Co-Projektleiter:in / abgeschlossen
• InnoYeast - Etablierung und Optimierung eines Herstellungsverfahrens für innovative funktionelle Hefen / Teammitglied / abgeschlossen
• Pflanzliche Fleischanaloge hergestellt durch innovative Vor-Prozessierung und Extrusion / Co-Projektleiter:in / abgeschlossen
• Cocoa in Numbers – from data to knowledge / Projektleiter:in / abgeschlossen
• Entwicklung einer Sorptiven Niedertemperatur Trocknung / Teammitglied / abgeschlossen
• Strategien zur Reduktion von Mykotoxinen in Getreidenebenproduktströmen / Co-Projektleiter:in / abgeschlossen
• CocArom – Cocoa Aroma by Cultures: Einfluss von mikrobiellen Kulturen auf die Aromabildung während der Kakaobohnenfermentation und die Sensorik der Kakaomasse und Schokolade / Teammitglied / abgeschlossen
• Die Kaffee Blockchain – Vom Feld zur Tasse / Teammitglied / abgeschlossen
• Entwicklung eines Antioxidationsmittels für die Verarbeitung von frischen Früchten und Gemüse auf Basis von Rhabarbersaft / Teammitglied / abgeschlossen
• Impact of yeast on bread flavour / Teammitglied / abgeschlossen

Publikationen

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

• Tran, T. K. L., André, A., Cezanne, M.-L., Blank, I., Rohn, S., & Chetschik, I. (2026). Next generation of plant-based scrambled eggs : from decoding precursor gaps to prototype development. Applied Sciences, 16(5), 2484. https://doi.org/10.3390/app16052484
• André, A., Tran, T. K. L., Gillich, E., Katsir, L., & Chetschik, I. (2025). First quantitation of key odor-active thiols in flowers of different hemp cultivars using HPLC-MS/MS. Journal of Agricultural and Food Chemistry, 74(1). https://doi.org/10.1021/acs.jafc.5c14203
• Tran, T. K. L., Avellaneda, T., André, A., Gillich, E., Steinhaus, M., Carrera, D. Á., Katsir, L., & Chetschik, I. (2025). The plant of many scents : unraveling the odorant composition of selected CBD hemp cultivars. Journal of Agricultural and Food Chemistry, 73(38), 24314–24325. https://doi.org/10.1021/acs.jafc.5c07208
• Tran, T. K. L., Gillich, E., André, A., Cezanne, M.-L., Gläser, P., Blank, I., & Chetschik, I. (2025). Decoding the aroma gap : sensomics-based characterization of key odorants in the plant-based egg and chicken egg. Journal of Agricultural and Food Chemistry, 73(22), 13832–13842. https://doi.org/10.1021/acs.jafc.5c04304
• Schmid, T., Gillich, E., André, A., Kinner, M., Chetschik, I., & Müller, N. (2025). Physically modified plant oils as alternatives to palm fat : effects on physical and flavour properties of chocolate fillings. Foods, 14(7), 1179. https://doi.org/10.3390/foods14071179
• Mischler, S., André, A., Chetschik, I., & Miescher Schwenninger, S. (2024). Potential for the bio-detoxification of the mycotoxins Enniatin B and deoxynivalenol by lactic acid bacteria and Bacillus spp. Microorganisms, 12(9), 1892. https://doi.org/10.3390/microorganisms12091892
• Streule, S., André, A., Freimüller Leischtfeld, S., Chatelain, K., Gillich, E., Chetschik, I., & Miescher Schwenninger, S. (2024). Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa. Foods, 13(16), 2590. https://doi.org/10.3390/foods13162590
• Tran, T. K. L., Salvatore, I., Geller, J., Theodoracakis, E., Ullrich, L., & Chetschik, I. (2024). Molecular aroma composition of vanilla beans from different origins. Journal of Agricultural and Food Chemistry, 72(34), 19120–19130. https://doi.org/10.1021/acs.jafc.4c04775
• André, A., Hecht, K., Mischler, S., Stäheli, L., Kerhanaj, F., Buller, R., Kinner, M., Freimüller Leischtfeld, S., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2024). A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme. Food Research International, 186(114364). https://doi.org/10.1016/j.foodres.2024.114364
• Mischler, S., André, A., Freimüller Leischtfeld, S., Müller, N., Chetschik, I., & Miescher Schwenninger, S. (2024). Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains. Applied Microbiology, 4(1), 96–111. https://doi.org/10.3390/applmicrobiol4010007
• Ullrich, L., Gillich, E., André, A., Panarese, S., Imhaus, A. F., Fieseler, L., & Chetschik, I. (2023). Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas. Applied Sciences, 13(19), 10885. https://doi.org/10.3390/app131910885
• Ullrich, L., Casty, B., André, A., Hühn, T., Chetschik, I., & Steinhaus, M. (2023). Influence of the cocoa bean variety on the flavor compound composition of dark chocolates. ACS Food Science & Technology, 3(3), 470–477. https://doi.org/10.1021/acsfoodscitech.2c00418
• André, A., Müller, N., & Chetschik, I. (2022). Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours. Applied Sciences, 12(20), 10566. https://doi.org/10.3390/app122010566
• Schlüter, A., André, A., Hühn, T., Rohn, S., & Chetschik, I. (2022). Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans. Journal of Agricultural and Food Chemistry, 70(51), 16335–16346. https://doi.org/10.1021/acs.jafc.2c06493
• André, A., Casty, B., Ullrich, L., & Chetschik, I. (2022). Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety. Heliyon, 8(9), e10770. https://doi.org/10.1016/j.heliyon.2022.e10770
• Ullrich, L., Casty, B., André, A., Hühn, T., Steinhaus, M., & Chetschik, I. (2022). Decoding the fine flavor properties of dark chocolates. Journal of Agricultural and Food Chemistry, 70(42), 13730–13740. https://doi.org/10.1021/acs.jafc.2c04166
• Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (2022). Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. Journal of Agricultural and Food Chemistry, 70(13), 4057–4065. https://doi.org/10.1021/acs.jafc.1c08238
• Chetschik, I. (2021). Key odorants of cocoa. Chimia, 75(11), 981. https://doi.org/10.2533/chimia.2021.981
• Ullrich, L., Neiens, S., Hühn, T., Steinhaus, M., & Chetschik, I. (2021). Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof. Journal of Agricultural and Food Chemistry, 69(30), 8504–8510. https://doi.org/10.1021/acs.jafc.1c02287
• André, A., Leupin, M., Kneubühl, M., Pedan, V., & Chetschik, I. (2020). Evolution of the polyphenol and terpene content, antioxidant activity and plant morphology of eight different fiber-type cultivars of Cannabis sativa L. cultivated at three sowing densities. Plants, 9(12), 1740. https://doi.org/10.3390/plants9121740
• Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (2019). Novel time- and location-independent postharvest treatment of cocoa beans : investigations on the aroma formation during “moist incubation” of unfermented and dried cocoa nibs and comparison to traditional fermentation. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.9b06119
• Chetschik, I., Pedan, V., Chatelain, K., Kneubühl, M., & Hühn, T. (2019). Characterization of the flavor properties of dark chocolates produced by a novel technological approach and comparison with traditionally produced dark chocolates. Journal of Agricultural and Food Chemistry, 67(14), 3991–4001. https://doi.org/10.1021/acs.jafc.8b06800
• Häfele, M., Flüeler, T., Gerber, O., Chetschik, I., Casty, B., Daniel, Z., Konrad, B., & Hühn, T. (2019). Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von Apfelsäften. Flüssiges Obst, 2019(11), 388–392. https://doi.org/10.21256/zhaw-19116
• Pedan, V., Rohn, S., Holinger, M., Hühn, T., & Chetschik, I. (2018). Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea. Molecules, 23(8). https://doi.org/10.3390/molecules23081931
• Chetschik, I., Kneubühl, M., Chatelain, K., Schlüter, A., Bernath, K., & Hühn, T. (2017). Investigations on the aroma of cocoa pulp (theobroma cacao L.) and its influence on the odor of fermented cocoa beans. Journal of Agricultural and Food Chemistry, 66(10), 2467–2472. https://doi.org/10.1021/acs.jafc.6b05008

Schriftliche Konferenzbeiträge, peer-reviewed

• André, A., Gillich, E., Ullrich, L., & Chetschik, I. (2023, September 21). Decoding the key flavour compounds of cocoa using mass spectrometry. 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
• Kneubühl, M., André, A., & Chetschik, I. (2021, September 3). Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.). Proceedings of the 16th Weurman Flavour Research Symposium. https://doi.org/10.5281/zenodo.5513767

Weitere Publikationen

• André, A., Hecht, K., Mischler, S., Buller, R., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2024, November 4). A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme. 11th Symposium on Recent Advances in Food Analysis (RAFA), Prague, Czech Republic, 5-8 November 2024.
• Schlüter, J. A., André, A., & Chetschik, I. (2024, June 21). Moist-incubation : a reproducible, controlled, time and location independent post-harvest treatment for cocoa beans. 11. Runder Tisch Kakao, Hamburg, Deutschland, 13.-14. November 2024.
• Chetschik, I., & Chatelain, K. (2022, December 13). Aroma Kit Cocoa : an olfactory library for cocoa and chocolate. Choco Tec, Cologne, Germany, 13-15 December 2022.
• Schlüter, A., Hühn, T., Kneubühl, M., André, A., Chatelain, K., Rohn, S., & Chetschik, I. (2022, December 5). Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibs. International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
• Chetschik, I., Chatelain, K., Keller, R., Miescher Schwenninger, S., Trachsel, S., & Walder, T. (2022). Cocoa in numbers : from data to knowledge. Transfer English Edition, 2022(2), 16. https://doi.org/10.21256/zhaw-27413
• Chetschik, I., & Chatelain, K. (2022, June 2). Aroma Kit Cocoa : an olfactory library for cocoa and chocolate. 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
• Chatelain, K., André, A., Freimüller Leischtfeld, S., Schneider, M., Wick, S., Keller, R., Trachsel, S., Waldner, T., Vorburger, R., Miescher Schwenninger, S., & Chetschik, I. (2022, June 2). Cocoa in numbers : from data to knowledge. 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
• Chetschik, I., & André, A. (2021). Fibre-type hemp in the food and beverage industry : from the field to the molecule of interest. Transfer English Edition, 2021(1), 10. https://doi.org/10.21256/zhaw-23225
• Laube, P., Schneller, R., & Chetschik, I. (2019). Aroma characterisation of Pu-Erh teas [Conference poster]. Cocotea2019 : Book of Abstracts, 77.
• Chetschik, I., Chatelain, K., Miescher Schwenninger, S., Stucki, M., Trachsel, S., Wick, S., Vorburger, R., Schneider, M., Bratschi, T., & Hühn, T. (2019). Cocoa in numbers : from data to knowledge. 8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.
• Schildberger, D., Stutz, I., Weber, C., Pedan, V., Schlüter, A., Huber, P., Chatelain, K., Chetschik, I., Eibl, D., Hühn, T., & Eibl-Schindler, R. (2018). Cast off! Chocolate from cacao cell cultures. New Harvest 2018 Conference, Cambridge, USA, 20-21 July 2018.

Mündliche Konferenzbeiträge und Abstracts

• André, A., Hecht, K., Mischler, S., Freimüller Leischtfeld, S., Kinner, M., Stäheli, L., Kerhanaj, F., Buller, R., Miescher Schwenninger, S., Chetschik, I., & Müller, N. (2023, October 6). Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern. 9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.
• Koschmieder, J., Avellaneda, T., Gillich, E., Carrera, D. Á., & Chetschik, I. (2023, October 3). The plant of many scents : decoding the odour of selected cannabis strains. 13th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, 3-6 October 2023.
• André, A., Gillich, E., Ullrich, L., & Chetschik, I. (2023, September 17). Decoding the key flavour compounds of cocoa using mass spectrometry. 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
• Ullrich, L., Casty, B., André, A., Hühn, T., Steinhaus, M., & Chetschik, I. (2022, December 7). Decoding the fine flavour properties of dark chocolates. International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
• Cordero, C., & Chetschik, I. (2022, November 28). From sensomics to AI smelling and computer vision : exploring the chemical sensory code of premium chocolate. 100 + 1 Year Anniversary of Société Chimique de Genève, Genève, Switzerland, 28 November 2022.
• Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (2022, September 15). Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
• André, A., Freimüller Leischtfeld, S., Mischler, S., Hecht, K., Stäheli, L., Rüegg, R., Kinner, M., Buller, R., Chetschik, I., Miescher Schwenninger, S., & Müller, N. (2022, July 7). Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain. 20th ICC Conference, Vienna, Austria, 5-7 July 2022.
• Chetschik, I. (2022, June 2). The influence of cocoa bean variety on the flavour properties of dark chocolates : comparison of the molecular flavour composition of selected small batch chocolates to chocolates produced of cocoa reference liquors with defined flavour properties. 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
• Chetschik, I., & Chatelain, K. (2021). Decoding the fine flavour properties of chocolates : towards a better understanding of fine aroma attributes and the development of standardised training samples for sensory panels. 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität Und Sensorikstandards: Wie Ist Der Stand?, Hamburg (Online), 3. Juni 2021.
• Ullrich, L., Neien, S., Chatelain, K., Kneubühl, M., Hühn, T., Steinhaus, M., & Chetschik, I. (2021, December 21). Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology. International Chemical Congress of Pacific Basin Societies (Pacifichem), Online, 16-21 December 2021.
• Chetschik, I. (2020). Processing cocoa with water : new insights into aroma formation. Book of Abstracts.
• Chetschik, I., Ullrich, L., Schlüter, A., Chatelain, K., & Hühn, T. (2019). Flavour characterisation of chocolate & cocoa products produced by novel processing techniques. Cocotea2019 : Book of Abstracts.
• Schlüter, A., Hühn, T., Rohn, S., & Chetschik, I. (2019, May). Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereof. 12th Wartburg Symposium : Book of Abstracts.

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