Karin Chatelain

Netzwerk

Mitglied in Netzwerken

• SGLWT (Schweizerische Gesellschaft für Lebensmittel-Wissenschaft und -Technik)
• IG Sensorik (Interessengemeinschaft Sensorik)
• Cacao of Excellence - Technical Committee

Projekte

• Decoding of flavour properties of selectecd cocoa liquors / Co-Projektleiter:in / abgeschlossen
• Fruit to Bar – Innovative Nach-Ernte-Prozessierung von entpulpten Kakaobohnen und -pulpe für "single source" Schokolade / Co-Projektleiter:in / abgeschlossen
• Cocoa in Numbers – from data to knowledge / 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

Publikationen

Beiträge in wissenschaftlicher Zeitschrift, peer-reviewed

• Streule, S. et al. (2024) 'Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa', Foods, 13(16), p. 2590. doi: 10.3390/foods13162590.
• Streule, S. et al. (2024) 'Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador', Foods, 13(10), p. 1536. doi: 10.3390/foods13101536.
• Schlüter, A. et al. (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), pp. 4057–4065. doi: 10.1021/acs.jafc.1c08238.
• Chetschik, I. et al. (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), pp. 3991–4001. doi: 10.1021/acs.jafc.8b06800.
• Schlüter, A. et al. (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. doi: 10.1021/acs.jafc.9b06119.
• Chetschik, I. et al. (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), pp. 2467–2472. doi: 10.1021/acs.jafc.6b05008.
• Gloess, A. et al. (2013) 'Comparison of nine common coffee extraction methods : instrumental and sensory analysis', European Food Research and Technology, 236(4), pp. 607–627. doi: 10.1007/s00217-013-1917-x.

Schriftliche Konferenzbeiträge, peer-reviewed

Huber, P. et al. (2018) 'Enhancing sensory driven formulation design through sensory and instrumental modelling', in 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018.

Weitere Publikationen

• Chetschik, I. and Chatelain, K. (2022) 'Aroma Kit Cocoa : an olfactory library for cocoa and chocolate', in Choco Tec, Cologne, Germany, 13-15 December 2022.
• Schlüter, A. et al. (2022) 'Novel time- and location-independent postharvest treatment of cocoa beans : "moist incubation" of unfermented and dried cocoa nibs', in International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
• Chetschik, I. et al. (2022) 'Cocoa in numbers : from data to knowledge', Transfer English edition, 2022(2), p. 16. doi: 10.21256/zhaw-27413.
• Chetschik, I. and Chatelain, K. (2022) 'Aroma Kit Cocoa : an olfactory library for cocoa and chocolate', in 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
• Chatelain, K. et al. (2022) 'Cocoa in numbers : from data to knowledge', in 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
• Chetschik, I. et al. (2019) 'Cocoa in numbers : from data to knowledge', in 8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.
• Schildberger, D. et al. (2018) 'Cast off! Chocolate from cacao cell cultures', in New Harvest 2018 Conference, Cambridge, USA, 20-21 July 2018.
• Bongartz, A., Chatelain, K. and Klauser, E. (2015) 'Kaffee', in DLG - Ausschuss Sensorik (ed.) Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft, pp. 204–210.
• Chatelain, K. (2013) 'Qualitätscheck Kaffee : Cup Tasting', DLG Lebensmittel, 2013(6), pp. 12–13.
• Pfeiffer, B. et al. (2011) 'Comparison of different scales to measure consumers perception of attributes intensities', in 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1841.
• Gloess, A. et al. (2011) 'Sensory and chemical quality of a coffee brew : effect of different extraction methods', in 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.
• Bongartz, A. and Chatelain, K. (2010) 'Sensorik-Branchenpanel für Schokolade', Lebensmittel-Technologie, 9, pp. 2–3. doi: 10.21256/zhaw-1869.
• Chatelain, K. and Bongartz, A. (2007) 'Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfen', Aroma: das Röstermagazin, 1, pp. 20–23. doi: 10.21256/zhaw-1839.

Mündliche Konferenzbeiträge und Abstracts

• Chatelain, K. and Julius, N. (2023) 'Schokolade aus dem Fermenter : sensorische Evaluation von Schokoladen aus Zellkulturproduktion', in DACH 3-Länder-Tagung, Stuttgart, Deutschland, 19.-20. Oktober 2023.
• Schlüter, A. et al. (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.
• Chatelain, K. (2022) 'Los aromas claves del cacao (taller)', in Salón del Cacao y Chocolate, Lima, Peru, 14-17 July 2022.
• Chetschik, I. and 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', in 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021.
• Ullrich, L. et al. (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, I. et al. (2019) 'Flavour characterisation of chocolate & cocoa products produced by novel processing techniques', in Cocotea2019 : book of abstracts.
• Chatelain, K. (2014) 'Cacao y chocolate - desde la perspectiva sensorial : taller', in Cocoa Academy, Guayaquil, Ecuador, 2014.
• Chatelain, K. (2014) 'El importante rol de la evaluación sensorial a través de la cadena de valor del chocolate', in Concurso Nacional de Cacaos Finos y de Aroma, Bogotá, Colombia, 12 August 2013.
• Chatelain, K. (2013) 'The Swiss chocolate panel : a standardised language for the sensory evaluation of chocolate across companies', in ProSweets, Cologne, Germany, 27-30 January 2013.
• Chatelain, K. (2013) 'Evaluación sensorial y aseguramiento de la calidad - comienza en la finca : el mercado del cacao y chocolate desde una perspectiva sensorial', in Concurso Nacional de Cacaos Finos y de Aroma, Bogotá, Colombia, 12 August 2013.
• Schönbächler, B. et al. (2012) 'How can we measure the freshness of coffee?', in Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

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