Johannes Ansgar Schlüter

Persönliches Profil

Lehrtätigkeit in der Weiterbildung

Sensorik-Lizenz Schokolade

Publikationen

• 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

• 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.

• 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.

• 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.

• 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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