Karin Chatelain

Netzwerk

Mitglied in Netzwerken

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

Projekte

• Fruit to Bar – Innovative Nach-Ernte-Prozessierung von entpulpten Kakaobohnen und -pulpe für "single source" Schokolade / Co-ProjektleiterIn / Projekt abgeschlossen
• Cocoa in Numbers – from data to knowledge / 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

Publikationen

• 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

• 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.

• 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

• 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.

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

• 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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