Prof. Dr. Irene Chetschik

Netzwerk

Mitglied in Netzwerken

Gesellschaft Deutscher Chemiker

Projekte

• BioDeTox - Mikrobielle Reduktion von Zearalenon, einem getreiderelevanten Mykotoxin / Stellv. ProjektleiterIn / Projekt laufend
• Molecular Sensory Guided Flavor Improvement of Plant-Based Egg / ProjektleiterIn / Projekt laufend
• PE(K)O Sustain – Physikalisch modifizierte Öle als nachhaltige Alternative zu tropischen Fetten für die Back- und Süsswarenindustrie / Teammitglied / Projekt laufend
• Potential einer Bio-Detoxifizierung von getreiderelevanten Myoktoxinen durch Mikroorganismen / / Projekt abgeschlossen
• Wurzeln als regionale Lebensmittelrohstoffe / ProjektleiterIn / Projekt abgeschlossen
• Vanille / ProjektleiterIn / Projekt abgeschlossen
• Fruit to Bar – Innovative Nach-Ernte-Prozessierung von entpulpten Kakaobohnen und -pulpe für "single source" Schokolade / Co-ProjektleiterIn / Projekt abgeschlossen
• CREATE – Mikroorganismen zur Förderung gesunder Lebensmittel aus Hülsenfrüchten / Co-ProjektleiterIn / Projekt abgeschlossen
• SONEVA / ProjektleiterIn / Projekt abgeschlossen
• InnoYeast - Etablierung und Optimierung eines Herstellungsverfahrens für innovative funktionelle Hefen / Teammitglied / Projekt abgeschlossen
• Pflanzliche Fleischanaloge hergestellt durch innovative Vor-Prozessierung und Extrusion (PlantEAT) / Co-ProjektleiterIn / Projekt abgeschlossen
• Cocoa in Numbers – from data to knowledge / ProjektleiterIn / Projekt abgeschlossen
• Entwicklung einer Sorptiven Niedertemperatur Trocknung / Teammitglied / Projekt abgeschlossen
• Strategien zur Reduktion von Mykotoxinen in Getreidenebenproduktströmen / Co-ProjektleiterIn / Projekt abgeschlossen
• CocArom – Cocoa Aroma by Cultures: Einfluss von mikrobiellen Kulturen auf die Aromabildung während der Kakaobohnenfermentation und die Sensorik der Kakaomasse und Schokolade / Teammitglied / Projekt abgeschlossen
• Die Kaffee Blockchain – Vom Feld zur Tasse / Teammitglied / Projekt abgeschlossen
• Entwicklung eines Antioxidationsmittels für die Verarbeitung von frischen Früchten und Gemüse auf Basis von Rhabarbersaft / Teammitglied / Projekt abgeschlossen
• Impact of yeast on bread flavour / Teammitglied / Projekt abgeschlossen

Publikationen

• Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,

  2024.

  Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains.

  Applied Microbiology.

  4(1), S. 96-111.

  Verfügbar unter: https://doi.org/10.3390/applmicrobiol4010007

• Ullrich, Lisa; Gillich, Elodie; André, Amandine; Panarese, Sandra; Imhaus, Anne Flore; Fieseler, Lars; Chetschik, Irene,

  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), S. 10885.

  Verfügbar unter: https://doi.org/10.3390/app131910885

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Chetschik, Irene; Steinhaus, Martin,

  2023.

  Influence of the cocoa bean variety on the flavor compound composition of dark chocolates.

  ACS Food Science & Technology.

  3(3), S. 470-477.

  Verfügbar unter: https://doi.org/10.1021/acsfoodscitech.2c00418

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2022.

  Decoding the fine flavor properties of dark chocolates.

  Journal of Agricultural and Food Chemistry.

  70(42), S. 13730-13740.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.2c04166

• Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,

  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), S. 4057-4065.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.1c08238

• Schlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,

  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), S. 16335-16346.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.2c06493

• André, Amandine; Müller, Nadina; Chetschik, Irene,

  2022.

  Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours.

  Applied Sciences.

  12(20), S. 10566.

  Verfügbar unter: https://doi.org/10.3390/app122010566

• André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene,

  2022.

  Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.

  Heliyon.

  8(9), S. e10770.

  Verfügbar unter: https://doi.org/10.1016/j.heliyon.2022.e10770

• Chetschik, Irene,

  2021.

  Key odorants of cocoa.

  Chimia.

  75(11), S. 981.

  Verfügbar unter: https://doi.org/10.2533/chimia.2021.981

• Ullrich, Lisa; Neiens, Silva; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  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), S. 8504-8510.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.1c02287

• André, Amandine; Leupin, Marianne; Kneubühl, Markus; Pedan, Vasilisa; Chetschik, Irene,

  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), S. 1740.

  Verfügbar unter: https://doi.org/10.3390/plants9121740

• Häfele, Martin; Flüeler, Thomas; Gerber, Oliver; Chetschik, Irene; Casty, Bettina; Daniel, Z'graggen; Konrad, Bernath; Hühn, Tilo,

  2019.

  Rhabarbersaft als biologische Möglichkeit der Enzymkontrolle bei der Herstellung von Apfelsäften.

  Flüssiges Obst.

  2019(11), S. 388-392.

  Verfügbar unter: https://doi.org/10.21256/zhaw-19116

• Chetschik, Irene; Pedan, Vasilisa; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo,

  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), S. 3991-4001.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.8b06800

• Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,

  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.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.9b06119

• Pedan, Vasilisa; Rohn, Sascha; Holinger, Mirjam; Hühn, Tilo; Chetschik, Irene,

  2018.

  Bioactive compound fingerprint analysis of aged raw pu’er tea and young ripened pu’er tea.

  Molecules.

  23(8).

  Verfügbar unter: https://doi.org/10.3390/molecules23081931

• Chetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad; Hühn, Tilo,

  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), S. 2467-2472.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.6b05008

• Kneubühl, Markus; André, Amandine; Chetschik, Irene,

  2021.

  Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.) [Paper].

  In:

  Proceedings of the 16th Weurman Flavour Research Symposium.

  16th Weurman Flavour Research Symposium, online, 4-6 May 2021.

  Zenodo.

  Verfügbar unter: https://doi.org/10.5281/zenodo.5513767

• Chetschik, Irene; Chatelain, Karin,

  2022.

  Aroma Kit Cocoa : an olfactory library for cocoa and chocolate [Poster].

  In:

  Choco Tec, Cologne, Germany, 13-15 December 2022.

• Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; André, Amandine; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,

  2022.

  Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibs [Poster].

  In:

  International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.

• Chetschik, Irene; Chatelain, Karin; Keller, Regula; Miescher Schwenninger, Susanne; Trachsel, Sonja; Walder, Tim,

  2022.

  Cocoa in numbers : from data to knowledge.

  Transfer English edition.

  2022(2), S. 16.

  Verfügbar unter: https://doi.org/10.21256/zhaw-27413

• Chetschik, Irene; Chatelain, Karin,

  2022.

  Aroma Kit Cocoa : an olfactory library for cocoa and chocolate [Poster].

  In:

  10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.

• Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia; Keller, Regula; Trachsel, Sonja; Waldner, Tim; Vorburger, Robert; Miescher Schwenninger, Susanne; Chetschik, Irene,

  2022.

  Cocoa in numbers : from data to knowledge [Poster].

  In:

  10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.

• Chetschik, Irene; André, Amandine,

  2021.

  Fibre-type hemp in the food and beverage industry : from the field to the molecule of interest.

  Transfer English edition.

  2021(1), S. 10.

  Verfügbar unter: https://doi.org/10.21256/zhaw-23225

• Laube, Priscilla; Schneller, Reinhard; Chetschik, Irene,

  2019.

  Aroma characterisation of Pu-Erh teas [Poster].

  In:

  Cocotea2019 : book of abstracts.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019.

  S. 77.

  Verfügbar unter: https://www.cocotea2019.com/app/download/12646324787/Cocotea2019+Book+Of+Abstracts+-+Posters.PDF?t=1563552975

• Chetschik, Irene; Chatelain, Karin; Miescher Schwenninger, Susanne; Stucki, Matthias; Trachsel, Sonja; Wick, Sylvia; Vorburger, Robert; Schneider, Monika; Bratschi, Thomas; Hühn, Tilo,

  2019.

  Cocoa in numbers : from data to knowledge [Poster].

  In:

  8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.

• Schildberger, David; Stutz, Irene; Weber, Carlo; Pedan, Vasilisa; Schlüter, Ansgar; Huber, Petra; Chatelain, Karin; Chetschik, Irene; Eibl, Dieter; Hühn, Tilo; Eibl-Schindler, Regine,

  2018.

  Cast off! Chocolate from cacao cell cultures [Poster].

  In:

  New Harvest 2018 Conference, Cambridge, USA, 20-21 July 2018.

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2022.

  Decoding the fine flavour properties of dark chocolates.

  In:

  International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.

• Cordero, Chiara; Chetschik, Irene,

  2022.

  From sensomics to AI smelling and computer vision : exploring the chemical sensory code of premium chocolate.

  In:

  100 + 1 year anniversary of Société Chimique de Genève, Genève, Switzerland, 28 November 2022.

• Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,

  2022.

  Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans.

  In:

  51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.

• André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  2022.

  Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain.

  In:

  20th ICC Conference, Vienna, Austria, 5-7 July 2022.

• Chetschik, Irene,

  2022.

  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.

  In:

  10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.

• Ullrich, Lisa; Neien, Silva; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2021.

  Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology.

  In:

  International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021.

• Chetschik, Irene; Chatelain, Karin,

  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.

  In:

  9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021.

• Chetschik, Irene; et al.,

  2020.

  Processing cocoa with water : new insights into aroma formation.

  In:

  Book of Abstracts.

  ACS Fall 2020 Virtual Meeting and Expo, San Francisco (United States), 17-20 August 2020.

  American Chemical Society.

• Schlüter, Ansgar; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,

  2019.

  Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereof.

  In:

  12th Wartburg Symposium : book of abstracts.

  12th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, 21-24 May 2019.

• Chetschik, Irene; Ullrich, Lisa; Schlüter, Ansgar; Chatelain, Karin; Hühn, Tilo,

  2019.

  Flavour characterisation of chocolate & cocoa products produced by novel processing techniques.

  In:

  Cocotea2019 : book of abstracts.

  Fifth International Congress on Cocoa Coffee and Tea 2019, Bremen, 26th - 28th June 2019.

  Verfügbar unter: https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947

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