Karin Chatelain

Professional development teaching

• CAS Food Quality Insight
• CAS Food Sensory and Consumer Research
• Degustationskurs Kaffee
• Degustationskurs Schokolade
• Lebensmittel-Sensorik in der Praxis
• Sensorik-Lizenz Kaffee
• Sensorik-Lizenz Schokolade

• Cocoa in Numbers - from data to knowledge / Project co-leader / Project ongoing

• 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

• 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

• 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; 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.

• 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.

• Chatelain, Karin,

  2013.

  Qualitätscheck Kaffee : Cup Tasting .

  DLG Lebensmittel.

  2013(6),

  pp. 12-13.

• Pfeiffer, Barbara; Chatelain, Karin; Martin, C. ; Bongartz, Annette ,

  2011.

  Comparison of different scales to measure consumers perception of attributes intensities [ poster ].

  In:

  9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.

  Zürcher Hochschule für Angewandte Wissenschaften.

  Available from : https://doi.org/10.21256/zhaw-1841

• Gloess, Alexia; Chatelain, Karin; Bongartz, Annette ; Strittmatter, André; Rast, Markus; Yeretzian, Chahan ,

  2011.

  Sensory and chemical quality of a coffee brew : effect of different extraction methods [ poster ].

  In:

  9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.

• 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

• 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.

  Available from : https://www.cocotea2019.com/app/download/12646324287/Cocotea2019+Book+Of+Abstracts+-+Oral+Presentations.PDF?t=1563552947

• 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.

• Chatelain, Karin,

  2013.

  The Swiss chocolate panel : a standardised language for the sensory evaluation of chocolate across companies .

  In:

  ProSweets, Cologne, Germany, 27-30 January 2013.

• Schönbächler, Barbara; Glöss, Alexia; Chatelain, Karin; Yeretzian, Chahan ,

  2012.

  How can we measure the freshness of coffee? .

  In:

  Fall Meeting of the Swiss Chemical Society, Zurich, 13 September 2012.

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