Prof. Dr. Irene Chetschik
Prof. Dr. Irene Chetschik
ZHAW
School of Life Sciences and Facility Management
Research Group for Food Chemistry
8820 Wädenswil
Work at ZHAW
Position
Head Research Group Food Chemistry
Network
Membership of networks
Projects
- Decoding of flavour properties of selectecd cocoa liquors / Project leader / Project ongoing
- Elucidation of aroma compounds in hemp / Project leader / Project ongoing
- Molecular Sensory Guided Flavor Improvement of Plant-Based Egg / Project leader / Project ongoing
- BioDeTox - Microbial reduction of zearalenone, a grain-relevant mycotoxin / Deputy project leader / Project completed
- Potential einer Bio-Detoxifizierung von getreiderelevanten Myoktoxinen durch Mikroorganismen / / Project completed
- Wurzeln als regionale Lebensmittelrohstoffe / Project leader / Project completed
- Vanille / Project leader / Project completed
- Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Project co-leader / Project completed
- PE(K)O Sustain – Physically modified oils as sustainable alternative to tropical fats for the baking and sweet goods industry / Team member / Project completed
- CREATE – Microorganisms to foster pulses-based healthy food / Project co-leader / Project completed
- SONEVA / Project leader / Project completed
- InnoYeast - Etablierung und Optimierung eines Herstellungsverfahrens für innovative funktionelle Hefen / Team member / Project completed
- Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT) / Project co-leader / Project completed
- Cocoa in Numbers – from data to knowledge / Project leader / Project completed
- Entwicklung einer Sorptiven Niedertemperatur Trocknung / Team member / Project completed
- Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Project co-leader / Project completed
- CocArom – Cocoa Aroma by Cultures: Einfluss von mikrobiellen Kulturen auf die Aromabildung während der Kakaobohnenfermentation und die Sensorik der Kakaomasse und Schokolade / Team member / Project completed
- The Coffee Blockchain – From Field to Cup / Team member / Project completed
- Entwicklung eines Antioxidationsmittels für die Verarbeitung von frischen Früchten und Gemüse auf Basis von Rhabarbersaft / Team member / Project completed
- Impact of yeast on bread flavour / Team member / Project completed
Publications
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Mischler, Sandra; André, Amandine; Chetschik, Irene; Miescher Schwenninger, Susanne; et al.,
2024.
Microorganisms.
12(9), pp. 1892.
Available from: https://doi.org/10.3390/microorganisms12091892
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Streule, Stefanie; André, Amandine; Freimüller Leischtfeld, Susette; Chatelain, Karin; Gillich, Elodie; Chetschik, Irene; Miescher Schwenninger, Susanne,
2024.
Foods.
13(16), pp. 2590.
Available from: https://doi.org/10.3390/foods13162590
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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
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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.
Food Research International.
186(114364).
Available from: https://doi.org/10.1016/j.foodres.2024.114364
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Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,
2024.
Applied Microbiology.
4(1), pp. 96-111.
Available from: https://doi.org/10.3390/applmicrobiol4010007
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Ullrich, Lisa; Gillich, Elodie; André, Amandine; Panarese, Sandra; Imhaus, Anne Flore; Fieseler, Lars; Chetschik, Irene,
2023.
Applied Sciences.
13(19), pp. 10885.
Available from: https://doi.org/10.3390/app131910885
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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
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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
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Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,
2022.
Journal of Agricultural and Food Chemistry.
70(13), pp. 4057-4065.
Available from: https://doi.org/10.1021/acs.jafc.1c08238
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Schlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,
2022.
Journal of Agricultural and Food Chemistry.
70(51), pp. 16335-16346.
Available from: https://doi.org/10.1021/acs.jafc.2c06493
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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
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André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene,
2022.
Heliyon.
8(9), pp. e10770.
Available from: https://doi.org/10.1016/j.heliyon.2022.e10770
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Chetschik, Irene,
2021.
Chimia.
75(11), pp. 981.
Available from: https://doi.org/10.2533/chimia.2021.981
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Ullrich, Lisa; Neiens, Silva; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,
2021.
Journal of Agricultural and Food Chemistry.
69(30), pp. 8504-8510.
Available from: https://doi.org/10.1021/acs.jafc.1c02287
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André, Amandine; Leupin, Marianne; Kneubühl, Markus; Pedan, Vasilisa; Chetschik, Irene,
2020.
Plants.
9(12), pp. 1740.
Available from: https://doi.org/10.3390/plants9121740
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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
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Chetschik, Irene; Pedan, Vasilisa; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo,
2019.
Journal of Agricultural and Food Chemistry.
67(14), pp. 3991-4001.
Available from: https://doi.org/10.1021/acs.jafc.8b06800
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Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,
2019.
Journal of Agricultural and Food Chemistry.
Available from: https://doi.org/10.1021/acs.jafc.9b06119
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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
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Chetschik, Irene; Kneubühl, Markus; Chatelain, Karin; Schlüter, Ansgar; Bernath, Konrad; Hühn, Tilo,
2017.
Journal of Agricultural and Food Chemistry.
66(10), pp. 2467-2472.
Available from: https://doi.org/10.1021/acs.jafc.6b05008
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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.
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Kneubühl, Markus; André, Amandine; Chetschik, Irene,
2021.
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
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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.
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Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; André, Amandine; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,
2022.
In:
International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
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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
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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.
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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.
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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
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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.
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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.
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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.
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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.
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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.
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Cordero, Chiara; Chetschik, Irene,
2022.
In:
100 + 1 year anniversary of Société Chimique de Genève, Genève, Switzerland, 28 November 2022.
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Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,
2022.
In:
51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
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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.
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Chetschik, Irene,
2022.
In:
10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
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Ullrich, Lisa; Neien, Silva; Chatelain, Karin; Kneubühl, Markus; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,
2021.
In:
International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021.
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Chetschik, Irene; Chatelain, Karin,
2021.
In:
9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität und Sensorikstandards: wie ist der Stand?, Hamburg (online), 3. Juni 2021.
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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.
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Schlüter, Ansgar; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,
2019.
In:
12th Wartburg Symposium : book of abstracts.
12th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, 21-24 May 2019.
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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.