Karin Chatelain

ZHAW Life Sciences und Facility Management
Einsiedlerstrasse 35
8820 Wädenswil

+41 (0) 58 934 56 50
karin.chatelain@zhaw.ch

Netzwerk

Mitglied in Netzwerken

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, Stefanie; André, Amandine; Freimüller Leischtfeld, Susette; Chatelain, Karin; Gillich, Elodie; Chetschik, Irene; Miescher Schwenninger, Susanne,

2024.

Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa.

Foods.

13(16), S. 2590.

Verfügbar unter: https://doi.org/10.3390/foods13162590
Streule, Stefanie; Freimüller Leischtfeld, Susette; Chatelain, Karin; Miescher Schwenninger, Susanne,

2024.

Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador.

Foods.

13(10), S. 1536.

Verfügbar unter: https://doi.org/10.3390/foods13101536
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
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
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
Gloess, Alexia; Schönbächler, Barbara; Klopprogge, Babette; D`Ambrosio, Lucio; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

2013.

Comparison of nine common coffee extraction methods : instrumental and sensory analysis.

European Food Research and Technology.

236(4), S. 607-627.

Verfügbar unter: https://doi.org/10.1007/s00217-013-1917-x

Konferenzbeiträge, peer-reviewed

Huber, Petra; Bongartz, Annette; Cezanne, Marie-Louise; Chatelain, Karin; Feusi, Yves,

2018.

Enhancing sensory driven formulation design through sensory and instrumental modelling[Poster].

In:

30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018.

Weitere Publikationen

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; 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.
Bongartz, Annette; Chatelain, Karin; Klauser, Eugenia,

2015.

Kaffee.

In:

DLG - Ausschuss Sensorik, Hrsg.,

Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen.

Frankfurt am Main:

Deutsche Landwirtschafts-Gesellschaft.

S. 204-210.
Chatelain, Karin,

2013.

Qualitätscheck Kaffee : Cup Tasting.

DLG Lebensmittel.

2013(6), S. 12-13.
Pfeiffer, Barbara; Chatelain, Karin; Martin, C.; Bongartz, Annette,

2011.

Comparison of different scales to measure consumers perception of attributes intensities[Poster].

In:

9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Verfügbar unter: https://doi.org/10.21256/zhaw-1841
Gloess, Alexia; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan,

2011.

Sensory and chemical quality of a coffee brew : effect of different extraction methods[Poster].

In:

9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.
Bongartz, Annette; Chatelain, Karin,

2010.

Sensorik-Branchenpanel für Schokolade.

Lebensmittel-Technologie.

9, S. 2-3.

Verfügbar unter: https://doi.org/10.21256/zhaw-1869
Chatelain, Karin; Bongartz, Annette,

2007.

Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfen.

Aroma: das Röstermagazin.

1, S. 20-23.

Verfügbar unter: https://doi.org/10.21256/zhaw-1839

Mündliche Konferenzbeiträge und Abstracts

Chatelain, Karin; Julius, Nina,

2023.

Schokolade aus dem Fermenter : sensorische Evaluation von Schokoladen aus Zellkulturproduktion.

In:

DACH 3-Länder-Tagung, Stuttgart, Deutschland, 19.-20. Oktober 2023.
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.
Chatelain, Karin,

2022.

Los aromas claves del cacao (taller).

In:

Salón del Cacao y Chocolate, Lima, Peru, 14-17 July 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; 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.
Chatelain, Karin,

2014.

Cacao y chocolate - desde la perspectiva sensorial : taller.

In:

Cocoa Academy, Guayaquil, Ecuador, 2014.
Chatelain, Karin,

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, Karin,

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.
Chatelain, Karin,

2013.

The Swiss chocolate panel : a standardised language for the sensory evaluation of chocolate across companies.

In:

ProSweets, Cologne, Germany, 27-30 January 2013.
Schönbächler, Barbara; Glöss, Alexia; Chatelain, Karin; Yeretzian, Chahan,

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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