Karin Chatelain

Network

Membership of networks

• Swiss Society of Food Science and Technology
• Swiss Sensory Group
• Cacao of Excellence - Technical Committee

Projects

• Decoding of flavour properties of selectecd cocoa liquors / Co-project leader / completed
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Co-project leader / completed
• Cocoa in Numbers – from data to knowledge / Co-project leader / completed

Publications

• 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

• 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), pp. 1536.

  Available from: https://doi.org/10.3390/foods13101536

• 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), pp. 607-627.

  Available from: 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), 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.

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

  2015.

  Kaffee.

  In:

  DLG - Ausschuss Sensorik, ed.,

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

  Frankfurt am Main:

  Deutsche Landwirtschafts-Gesellschaft.

  pp. 204-210.

• Bongartz, Annette; Chatelain, Karin,

  2010.

  Sensorik-Branchenpanel für Schokolade.

  Lebensmittel-Technologie.

  9, pp. 2-3.

  Available from: 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, pp. 20-23.

  Available from: https://doi.org/10.21256/zhaw-1839

• 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.

• 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.

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