Tilo August Johann Hühn

Prof. Dr. Diplom Oenologe

Zurich University of Applied Sciences (ZHAW)

Switzerland

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About

Prof. Dr. Tilo August Johann Hühn is a Diplom Oenologe at ZHAW Zurich University of Applied Sciences, Switzerland. His research focuses on the flavor attributes of cocoa beans and dark chocolates, including the impact of various fermentation and incubation methods on aroma composition. Recent articles highlight his investigations into aroma formation and the sensory properties associated with different cocoa processing techniques.

Articles (6)

Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates

Year:

2023

Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans

Year:

2022

Decoding the Fine Flavor Properties of Dark Chocolates

Year:

2022

Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans

Year:

2022

Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof

Year:

2021

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

Year:

2020

Collaborators (2)

Martin Steinhaus

Technical University of Munich

GERMANY

Irene Chetschik

Zurich University of Applied Sciences (ZHAW)

SWITZERLAND

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