Dr. Lisa Ullrich

Projects

• Decoding of flavour properties of selectecd cocoa liquors / Team member / laufend
• Cocoa in Numbers – from data to knowledge / Team member / abgeschlossen

Publications

• Tran, Thi Khanh Linh; Salvatore, Ivana; Geller, Joel; Theodoracakis, Emmanuelle; Ullrich, Lisa; Chetschik, Irene,

  2024.

  Molecular aroma composition of vanilla beans from different origins.

  Journal of Agricultural and Food Chemistry.

  72(34), pp. 19120-19130.

  Available from: https://doi.org/10.1021/acs.jafc.4c04775

• Ullrich, Lisa; Gillich, Elodie; André, Amandine; Panarese, Sandra; Imhaus, Anne Flore; Fieseler, Lars; Chetschik, Irene,

  2023.

  Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas.

  Applied Sciences.

  13(19), pp. 10885.

  Available from: https://doi.org/10.3390/app131910885

• 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

• André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene,

  2022.

  Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.

  Heliyon.

  8(9), pp. e10770.

  Available from: https://doi.org/10.1016/j.heliyon.2022.e10770

• 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

• André, Amandine; Gillich, Elodie; Ullrich, Lisa; Chetschik, Irene,

  2023.

  Decoding the key flavour compounds of cocoa using mass spectrometry [poster].

  In:

  6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.

• André, Amandine; Gillich, Elodie; Ullrich, Lisa; Chetschik, Irene,

  2023.

  Decoding the key flavour compounds of cocoa using mass spectrometry.

  In:

  6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.

• 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.

• 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.

• 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.

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