Prof. Dr. Irene Chetschik

ZHAW School of Life Sciences and Facility Management

8820 Wädenswil

+41 (0) 58 934 56 51
irene.chetschik@zhaw.ch

Work at ZHAW

Position

Head Research Group Food Chemistry

Network

ORCID digital identifier

ORCID ID: 0000-0002-7009-6357

Projects

Decoding of flavour properties of selectecd cocoa liquors / Project leader / abgeschlossen
Elucidation of aroma compounds in hemp / Project leader / abgeschlossen
Upcycling of wheat harvest losses by technological detoxification / Team member / abgeschlossen
Microbial reduction of zearalenone, a grain-relevant mycotoxin / Deputy project leader / abgeschlossen
Molecular Sensory Guided Flavor Improvement of Plant-Based Egg / Project leader / abgeschlossen
Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Co-project leader / abgeschlossen
PE(K)O Sustain – Physically modified oils as sustainable alternative to tropical fats for the baking and sweet goods industry / Team member / abgeschlossen
SONEVA / Project leader / abgeschlossen
CREATE – Microorganisms to foster pulses-based healthy food / Co-project leader / abgeschlossen
Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT) / Co-project leader / abgeschlossen
Cocoa in Numbers – from data to knowledge / Project leader / abgeschlossen
Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Co-project leader / abgeschlossen
The Coffee Blockchain – From Field to Cup / Team member / abgeschlossen

Publications

Articles in scientific journal, peer-reviewed

Mischler, Sandra; André, Amandine; Chetschik, Irene; Miescher Schwenninger, Susanne; et al.,

2024.

Potential for the bio-detoxification of the mycotoxins Enniatin B and deoxynivalenol by lactic acid bacteria and Bacillus spp..

Microorganisms.

12(9), pp. 1892.

Available from: https://doi.org/10.3390/microorganisms12091892
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), pp. 2590.

Available from: https://doi.org/10.3390/foods13162590
Tran, Thi Khanh Linh; Salvatore, Ivana; Geller, Joel; Theodoracakis, Emmanuelle; Ullrich, Lisa; Chetschik, Irene,

2024.

Molecular aroma composition of vanilla beans from different origins.

Journal of Agricultural and Food Chemistry.

72(34), pp. 19120-19130.

Available from: https://doi.org/10.1021/acs.jafc.4c04775
André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

2024.

A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme.

Food Research International.

186(114364).

Available from: https://doi.org/10.1016/j.foodres.2024.114364
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), pp. 96-111.

Available from: 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), pp. 10885.

Available from: 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), pp. 470-477.

Available from: 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), pp. 13730-13740.

Available from: 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), pp. 4057-4065.

Available from: 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), pp. 16335-16346.

Available from: 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), pp. 10566.

Available from: 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), pp. e10770.

Available from: https://doi.org/10.1016/j.heliyon.2022.e10770
Chetschik, Irene,

2021.

Key odorants of cocoa.

Chimia.

75(11), pp. 981.

Available from: 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), pp. 8504-8510.

Available from: 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), pp. 1740.

Available from: 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), pp. 388-392.

Available from: 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), pp. 3991-4001.

Available from: 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.

Available from: 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).

Available from: 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), pp. 2467-2472.

Available from: https://doi.org/10.1021/acs.jafc.6b05008

Conference contributions, peer-reviewed

André, Amandine; Gillich, Elodie; Ullrich, Lisa; Chetschik, Irene,

2023.

Decoding the key flavour compounds of cocoa using mass spectrometry[poster].

In:

6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
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.

Available from: https://doi.org/10.5281/zenodo.5513767

Other publications

André, Amandine; Hecht, Katrin; Mischler, Sandra; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

2024.

A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme[poster].

In:

11th Symposium on Recent Advances in Food Analysis (RAFA), Prague, Czech Republic, 5-8 November 2024.
Schlüter, Johannes Ansgar; André, Amandine; Chetschik, Irene,

2024.

Moist-incubation : a reproducible, controlled, time and location independent post-harvest treatment for cocoa beans[poster].

In:

11. Runder Tisch Kakao, Hamburg, Deutschland, 13.-14. November 2024.
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), pp. 16.

Available from: 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), pp. 10.

Available from: 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.

pp. 77.
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.

Oral conference contributions and abstracts

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

2023.

Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern.

In:

9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.
Koschmieder, Julian; Avellaneda, Tatiana; Gillich, Elodie; Carrera, Daniel Á.; Chetschik, Irene,

2023.

The plant of many scents : decoding the odour of selected cannabis strains.

In:

13th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, 3-6 October 2023.
André, Amandine; Gillich, Elodie; Ullrich, Lisa; Chetschik, Irene,

2023.

Decoding the key flavour compounds of cocoa using mass spectrometry.

In:

6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
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.

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