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

Articles in scientific journal, peer-reviewed

• Streule, S., André, A., Freimüller Leischtfeld, S., Chatelain, K., Gillich, E., Chetschik, I., & Miescher Schwenninger, S. (2024). Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa. Foods, 13(16), 2590. https://doi.org/10.3390/foods13162590
• Streule, S., Freimüller Leischtfeld, S., Chatelain, K., & Miescher Schwenninger, S. (2024). Effect of pod storage and drying temperature on fermentation dynamics and final bean quality of Cacao Nacional in Ecuador. Foods, 13(10), 1536. https://doi.org/10.3390/foods13101536
• Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (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), 4057–4065. https://doi.org/10.1021/acs.jafc.1c08238
• Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (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. https://doi.org/10.1021/acs.jafc.9b06119
• Chetschik, I., Pedan, V., Chatelain, K., Kneubühl, M., & Hühn, T. (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), 3991–4001. https://doi.org/10.1021/acs.jafc.8b06800
• Chetschik, I., Kneubühl, M., Chatelain, K., Schlüter, A., Bernath, K., & Hühn, T. (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), 2467–2472. https://doi.org/10.1021/acs.jafc.6b05008
• Gloess, A., Schönbächler, B., Klopprogge, B., D`Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2013). Comparison of nine common coffee extraction methods : instrumental and sensory analysis. European Food Research and Technology, 236(4), 607–627. https://doi.org/10.1007/s00217-013-1917-x

Written conference contributions, peer-reviewed

Huber, P., Bongartz, A., Cezanne, M.-L., Chatelain, K., & Feusi, Y. (2018, September 18). Enhancing sensory driven formulation design through sensory and instrumental modelling. 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018.

Other publications

• Chetschik, I., & Chatelain, K. (2022, December 13). Aroma Kit Cocoa : an olfactory library for cocoa and chocolate. Choco Tec, Cologne, Germany, 13-15 December 2022.
• Schlüter, A., Hühn, T., Kneubühl, M., André, A., Chatelain, K., Rohn, S., & Chetschik, I. (2022, December 5). Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibs. International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.
• Chetschik, I., Chatelain, K., Keller, R., Miescher Schwenninger, S., Trachsel, S., & Walder, T. (2022). Cocoa in numbers : from data to knowledge. Transfer English Edition, 2022(2), 16. https://doi.org/10.21256/zhaw-27413
• Chatelain, K., André, A., Freimüller Leischtfeld, S., Schneider, M., Wick, S., Keller, R., Trachsel, S., Waldner, T., Vorburger, R., Miescher Schwenninger, S., & Chetschik, I. (2022, June 2). Cocoa in numbers : from data to knowledge. 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
• Chetschik, I., & Chatelain, K. (2022, June 2). Aroma Kit Cocoa : an olfactory library for cocoa and chocolate. 10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.
• Chetschik, I., Chatelain, K., Miescher Schwenninger, S., Stucki, M., Trachsel, S., Wick, S., Vorburger, R., Schneider, M., Bratschi, T., & Hühn, T. (2019). Cocoa in numbers : from data to knowledge. 8. Round Table Cocoa, Hamburg, 13 - 14. Juni 2019.
• Schildberger, D., Stutz, I., Weber, C., Pedan, V., Schlüter, A., Huber, P., Chatelain, K., Chetschik, I., Eibl, D., Hühn, T., & Eibl-Schindler, R. (2018). Cast off! Chocolate from cacao cell cultures. New Harvest 2018 Conference, Cambridge, USA, 20-21 July 2018.
• Bongartz, A., Chatelain, K., & Klauser, E. (2015). Kaffee. In DLG - Ausschuss Sensorik (ed.), Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen (pp. 204–210). Deutsche Landwirtschafts-Gesellschaft.
• Chatelain, K. (2013). Qualitätscheck Kaffee : Cup Tasting. DLG Lebensmittel, 2013(6), 12–13.
• Pfeiffer, B., Chatelain, K., Martin, C., & Bongartz, A. (2011, September). Comparison of different scales to measure consumers perception of attributes intensities. 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011. https://doi.org/10.21256/zhaw-1841
• Gloess, A., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2011, September). Sensory and chemical quality of a coffee brew : effect of different extraction methods. 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.
• Bongartz, A., & Chatelain, K. (2010). Sensorik-Branchenpanel für Schokolade. Lebensmittel-Technologie, 9, 2–3. https://doi.org/10.21256/zhaw-1869
• Chatelain, K., & Bongartz, A. (2007). Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfen. Aroma: das Röstermagazin, 1, 20–23. https://doi.org/10.21256/zhaw-1839

Oral conference contributions and abstracts

• Chatelain, K., & Julius, N. (2023, October 20). Schokolade aus dem Fermenter : sensorische Evaluation von Schokoladen aus Zellkulturproduktion. DACH 3-Länder-Tagung, Stuttgart, Deutschland, 19.-20. Oktober 2023.
• Schlüter, A., Hühn, T., Kneubühl, M., Chatelain, K., Rohn, S., & Chetschik, I. (2022, September 15). Comparison of the aroma composition and sensory properties of dark chocolates made with moist incubated and fermented cocoa beans. 51. AK Schoko, Kilchberg, Schweiz, 15. September 2022.
• Chatelain, K. (2022, July 15). Los aromas claves del cacao (taller). Salón del Cacao y Chocolate, Lima, Peru, 14-17 July 2022.
• Chetschik, I., & Chatelain, K. (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. 9. Runder Tisch Kakao : Nacherntebehandlung, Kakaobohnenqualität Und Sensorikstandards: Wie Ist Der Stand?, Hamburg (Online), 3. Juni 2021.
• Ullrich, L., Neien, S., Chatelain, K., Kneubühl, M., Hühn, T., Steinhaus, M., & Chetschik, I. (2021, December 21). Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology. International Chemical Congress of Pacific Basin Societies (Pacifichem), Online, 16-21 December 2021.
• Chetschik, I., Ullrich, L., Schlüter, A., Chatelain, K., & Hühn, T. (2019). Flavour characterisation of chocolate & cocoa products produced by novel processing techniques. Cocotea2019 : Book of Abstracts.
• Chatelain, K. (2014). El importante rol de la evaluación sensorial a través de la cadena de valor del chocolate. Concurso Nacional de Cacaos Finos y de Aroma, Bogotá, Colombia, 12 August 2013.
• Chatelain, K. (2014). Cacao y chocolate - desde la perspectiva sensorial : taller. Cocoa Academy, Guayaquil, Ecuador, 2014.
• Chatelain, K. (2013). Evaluación sensorial y aseguramiento de la calidad - comienza en la finca : el mercado del cacao y chocolate desde una perspectiva sensorial. Concurso Nacional de Cacaos Finos y de Aroma, Bogotá, Colombia, 12 August 2013.
• Chatelain, K. (2013). The Swiss chocolate panel : a standardised language for the sensory evaluation of chocolate across companies. ProSweets, Cologne, Germany, 27-30 January 2013.
• Schönbächler, B., Glöss, A., Chatelain, K., & Yeretzian, C. (2012). How can we measure the freshness of coffee? Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

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