Karin Chatelain

Professional development teaching

• CAS Food Quality Insight
• CAS Food Sensory and Consumer Research
• Degustationskurs Kaffee
• Degustationskurs Schokolade
• Sensorik-Lizenz Kaffee
• Sensorik-Lizenz Schokolade

Articles in scientific journal, peer-reviewed

• 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

• 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

Other publications

• 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, Massachusetts, 20.-21. Juli 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, September 4–8, 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, Torornto, Canada, September 4-8, 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

Oral conference contributions and abstracts

• 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, ETH Zurich, Zurich, September 13, 2012.

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