Prof. Dr. Tilo Hühn

ZHAW School of Life Sciences and Facility Management
Centre for Food Composition and Process Design

8820 Wädenswil

+41 (0) 58 934 57 05
tilo.huehn@zhaw.ch

Membership of networks

Projects

Cocoa in Numbers – from data to knowledge / Deputy project leader / Project completed
Remote sensing for grape ripeness analysis / Project leader / Project completed

Publications

Articles in scientific journal, peer-reviewed

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
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
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.

Journal of Agricultural and Food Chemistry.

70(13), pp. 4057-4065.

Available from: https://doi.org/10.1021/acs.jafc.1c08238
Schlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,

2022.

Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans.

Journal of Agricultural and Food Chemistry.

70(51), pp. 16335-16346.

Available from: https://doi.org/10.1021/acs.jafc.2c06493
Ullrich, Lisa; Neiens, Silva; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

2021.

Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof.

Journal of Agricultural and Food Chemistry.

69(30), pp. 8504-8510.

Available from: https://doi.org/10.1021/acs.jafc.1c02287
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
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
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
Eibl-Schindler, Regine; Meier, Philipp; Stutz, Irène Kathrin; Schildberger, David; Hühn, Tilo; Eibl, Dieter,

2018.

Plant cell culture technology in the cosmetics and food industries : current state and future trends.

Applied Microbiology and Biotechnology.

102(20), pp. 8661-8675.

Available from: https://doi.org/10.1007/s00253-018-9279-8
Pedan, Vasilisa; Fischer, Norbert; Bernath, Konrad; Hühn, Tilo; Rohn, Sascha,

2017.

Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology.

Food Chemistry.

214, pp. 523-532.

Available from: https://doi.org/10.1016/j.foodchem.2016.07.094
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

Book parts, peer-reviewed

Hühn, Tilo; Zirkler, Michael,

2013.

Systemanalyse als Werkzeug zur Organisations- und Teamentwicklung

.

In:

Eberhardt, Daniela, ed.,

Unternehmenskultur aktiv gestalten : Praxisfälle aus Wirtschaft, öffentlichem Dienst, Kultur und Sport.

Heidelberg:

Springer.

pp. 47-59.

Available from: https://doi.org/10.1007/978-3-642-40910-3_5

Conference contributions, peer-reviewed

Hühn, Tilo; Bernath, Konrad; Flüeler, Thomas; Fiselier, Kathrin; Galli, Jérôme; Hämmann, Andreas; Gerber, Oliver,

2005.

Bedeutung des Trübungs- und Feststoffmanagement für die Weinbereitung [paper].

In:

14. Internationales Oenologisches Symposium.

14. Internationales Oenologisches Symposium, 8.-12. Mai 2005.

Breisach:

Internationale Vereinigung für Oenologie, Betriebsführung und Weinmarketing.

pp. 79-95.
Bernath, Konrad; Egli, Thomas; Männle, Frank; Flüeler, Thomas; Hühn, Tilo,

2002.

Mikrooxigenation bei Rotweinen mit mittlerem Polyphenolgehalt - Pinot noir und Pinot meunier [paper].

In:

13. Internationales Oenologisches Symposium.

13. Internationales Oenologisches Symposium, Montpellier, 9.-12. Juni 2002.

Breisach:

Internationale Vereinigung für Oenologie, Betriebsführung und Weinmarketing.

pp. 595-607.
Bernath, Konrad; Flüeler, Thomas; Bättig, Hans; Rudnicki, Fritz; Pfliehinger, Marco; Hühn, Tilo,

1999.

Anthocyangehalt der Traubenbeeren als Parameter zur Bestimmung der Traubenqualität und der Extraktionsintensität [paper].

In:

Weltweinbau und Märkte.

24. Weltkongress für Rebe und Wein, 1999.

L'Organisation Internationale de la Vigne et du Vin (OIV).

pp. 223-230.

Other publications

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.
Hühn, Gisela; Hühn, Tilo,

2021.

Narrative der Nahrung und wie sie uns beeinflussen.

Impact.

(55).

Available from: https://impact.zhaw.ch/de/artikel/narrative-der-nahrung-und-wie-sie-uns-beeinflussen
Hühn, Tilo,

2020.

Die (des)informierte Gesellschaft.

Impact.

(51), pp. 42.

Available from: https://doi.org/10.21256/zhaw-24498
Hühn, Tilo,

2020.

The (dis)informed society.

Impact.

(51).

Available from: https://impact.zhaw.ch/de/artikel/the-disinformed-society
Hühn, Tilo,

2020.

Mehr Wertigkeit, weniger Marketing.

Impact.

(48), pp. 48-49.

Available from: https://doi.org/10.21256/zhaw-24521
Häfele, Martin; Flüeler, Thomas; Kümin, Nadja; Bernath, Konrad; Hühn, Tilo,

2019.

Maischekontaktzeit : wann und wie lange?.

Obst- und Weinbau.

2019(15), pp. 24-26.

Available from: https://doi.org/10.21256/zhaw-18350
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.
Häfele, Martin; Flüeler, Thomas; Bernath, Konrad; Kümin, Nadja; Hühn, Tilo,

2018.

Maische-Extraktion und Ausbau bei Rotwein.

Obst- und Weinbau.

17(154), pp. 4-7.

Available from: https://doi.org/10.21256/zhaw-4745
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.
Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo,

2015.

Mehr vom Guten aus der Frucht extrahieren, transformieren, erhalten.

Lebensmittel-Technologie.

2015(12).
Sych, Janice Marie; Hühn, Tilo; Brombach, Christine; Good, Stephanie; Brunner, Urs,

2012.

Development of a novel functional drink containing Aronia (Aronia melanocarpa) for the aging population [poster].

In:

X International Symposium on Vaccinium and Other Superfruits, Maastricht, Netherlands, 17-22 June 2012.
Häfele, Martin; Pulver, Daniel; Bernath, Konrad; Lorenzini, Fabrice; Flüeler, Thomas; Hühn, Tilo; Temperli, Theo; Balmer, Michael; Ludwig, Florian; Maurer, Christian; Peterer, Andreas,

2012.

Einfluss des Zeitpunkts zur Einleitung des biologischen Säureabbaus auf die Qualität von Rotweinen [paper].

In:

Wädenswiler Weintage 2012, Wädenswil, 12.-13. Januar 2012.

Wädenswil:

ZHAW Zürcher Hochschule für Angewandte Wissenschaften.

Available from: https://doi.org/10.21256/zhaw-3812
Hühn, Tilo; Flüeler, Thomas; Dossenbach, Sandro; Gerber, Oliver; Kneubühl, Markus; Bernath, Konrad,

2012.

Saftgewinnung aus enzymatisch geschälten Orangen.

Transfer.

2012(3), pp. 3.

Available from: https://doi.org/10.21256/zhaw-17852
Bermes, Carlo Manfred; Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo; Pfeifer, Wolfgang,

2011.

Massnahmen zur Erhöhung der Mercapto-hexanol-Vorstufen.

Der Deutsche Weinbau.

2011(13), pp. 12-16.
Häfele, Martin; Hühn, Tilo; Flüeler, Thomas; Bernath, Konrad,

2008.

Schicksal des SO2 in farbintensiven Rotweinen.

Obst- und Weinbau.

2008(7), pp. 6-9.
Cuperus, S.; Eibl-Schindler, Regine; Hühn, Tilo; Amado, R.,

2007.

Plant cell culture based platform investigating biochemical processes in wine production.

BioForum Europe.

6, pp. 2-4.
Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo,

2005.

Die Weintypisierung als Navigationshilfe.

Obst- und Weinbau.

2005(3), pp. 14-16.
Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo,

2004.

Einfluss von oenologischen Massnahmen auf das Reifungspotenzial von Wein.

Deutsches Weinbau-Jahrbuch.

pp. 248-257.
Bernath, Konrad; Hühn, Tilo; Höchli, Ueli; Nickel, Kathrin; Sägesser, Hansruedi; Wäfler, Christina; Galli, Jérôme; Flüeler, Thomas,

2003.

Influence of pre-bottling filtration techniques on wine quality [paper].

In:

7e symposium international d’oenologie, Bordeaux, France, 2003.

pp. 458-461.
Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo; Höchli, Ueli,

2003.

Mikrooxigenation II.

Obst- und Weinbau.

2003(1), pp. 8-10.
Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo; Höchli, Ueli,

2002.

Mikrooxigenation I.

Obst- und Weinbau.

2002(25), pp. 661-664.
Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo,

2000.

Relevanz von analytischen Daten als Entscheidungsgrössen in der oenologischen Praxis, II : von der alkoholischen Gärung über den biologischen Säureabbau bis zum Ausbau.

Obst- und Weinbau.

2000(11), pp. 236-239.
Bernath, Konrad; Flüeler, Thomas; Hühn, Tilo,

1999.

Relevanz von analytischen Daten als Entscheidungsgrössen in der oenologischen Praxis, I : von der Traubenannahme bis zum vorgeklärten Most.

Obst- und Weinbau.

1999(24), pp. 583-586.
Hühn, Tilo; Sponholz, Wolf-Rüdiger; Gafner, Jürg,

1997.

Einflussfaktoren der vorzeitigen und untypischen Weinalterung.

Obst- und Weinbau.

1997(25), pp. 636-638.

Oral conference contributions and abstracts

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.
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.
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.
Schlüter, Ansgar; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,

2019.

Novel post-harvest treatments of cocoa and the influence on flavor properties of the products produced thereof.

In:

12th Wartburg Symposium : book of abstracts.

12th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, 21-24 May 2019.
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
Häfele, Martin; Schildberger, David; Hühn, Tilo,

2016.

Luftaufnahmen zur Optimierung logistischer Herausforderungen bei der Traubenernte.

In:

62. Deutscher Weinbaukongress, Stuttgart, Deutschland, 27.-30. November 2016.
Häfele, Martin; Koch, Alice; Haupt, Dirk; Hühn, Tilo,

2013.

Einfluss der Feldgeometrie von Weinbergen auf die Prozess- und Regiezeit bei der Traubenernte.

In:

61. Deutscher Weinbaukongress, Stuttgart, Deutschland, 23.-27. April 2013.
Häfele, Martin; Koch, Alice; Hühn, Tilo,

2013.

FTIR Daten zur Optimierung der Erntelogistik.

In:

Bruker Anwendertreffen, Ettlingen, Deutschland, 12. November 2013.
Hühn, Tilo; Häfele, Martin; Erbach, M.; Hamatschek, J.; Köper, I.; Bernath, K.; Pecoroni, S.; Petry, W.; Brähler, F.; Lipps, M.; Walg, O.; Hamm, U.; Schauz, F.; Horstkötter, L.; Dietrich, H.,

2010.

Prozessentwicklung zur Traubenverarbeitung und Mostgewinnung im Weinberg.

In:

Intervitis - Internationaler IVIF-Kongress, Stuttgart, Deutschland, 24.-28. März 2010.

Patents and patent applications

Hühn, Tilo,

2018.

Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same.

Patent number EP3114940 B1

(2018-02-21)

.

Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP3114940B1
Hühn, Tilo,

2018.

Cocoa extracts, cocoa products and methods of manufacturing the same.

Patent number EP3114941 B1

(2018-02-21)

.

Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP3114941B1
Hühn, Tilo,

2018.

Cocoa fruit processing methods and cocoa products obtained by the same.

Patent number EP3114939 B1

(2018-02-21)

.

Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP3114939B1
Hühn, Tilo,

2018.

Cocoa products based on unfermented cocoa beans and methods for preparing the same.

Patent number EP3114942 B1

(2018-02-21)

.

Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP3114942B1
Hühn, Tilo; Laux, Roland,

2017.

Cocoa bean processing methods and techniques.

Patent number EP2378892 B1

(2017-04-26)

.

Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP2378892B1
Hühn, Tilo; Laux, Roland,

2014.

Coffee process.

Patent number EP2378891 B1

(2014-04-23)

.

Available from: https://worldwide.espacenet.com/patent/search?q=pn%3DEP2378891B1

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