38 Papers
91 Citations
Tilo Hühn is an academic researcher from Zurich University of Applied Sciences/ZHAW. The author has contributed to research in topics: Chemistry & Aroma. The author has an hindex of 7, co-authored 33 publications. Previous affiliations of Tilo Hühn include Zürcher Fachhochschule & University of St. Gallen.
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Papers
Plant cell culture technology in the cosmetics and food industries: current state and future trends.
TL;DR: Two examples of the latest developments in plant cell culture-based food production are presented, that is, superfood which boosts health and food that can be produced in the lab or at home.
Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.
TL;DR: The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time and showed significantly higher concentrations of 2-phenylethanol and 3-methylbutyl acetate in pulp than in the bean during the different time steps of the fermentation.
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Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology
TL;DR: The present study describes the influence of the different stages of a lab-scale chocolate manufacturing process on the content of oligomeric proanthocyanidins and their antioxidant capacity.
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Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates
TL;DR: Dark chocolates produced by a novel technological approach were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatography-olfactometry in combination with aroma extract dilution analysis, quantitation of the aroma-relevant chocolate odorants by stable isotope dilution assays, and calculation of the odor activity values (OAVs).
31
Patent
Cocoa bean processing methods and techniques
Tilo Hühn,Laux Roland +1 more
- 24 Dec 2009
TL;DR: Improved methods and/or techniques for processing and extracting materials from cocoa beans are discussed in this article, which result in cocoa products with improved taste characteristics and increased levels of anti-oxidants and vitamins.
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