Annette Bongartz

Projects

• Decoding of flavour properties of selectecd cocoa liquors / Team member / completed
• Development of a validated questionnaire for the assessment of sleep quality based on a cosmetics line / Deputy project leader / completed
• SENPAN – Wädenswil's senior panel / Project leader / completed
• Organic Sensory Information System / Project leader / completed

Publications

Articles in scientific journal, peer-reviewed

• Guggenbühl, B., Bongartz, A., Mantovani, S., Smith, K., Guksch, T., & Guth, J. N. (2025). Sensory characterisation and consumer acceptance of plant-based cheese alternatives : a Swiss perspective. Food Quality and Preference, 136(105713). https://doi.org/10.1016/j.foodqual.2025.105713
• Brombach, C., Bechtold, S., Kanagalingam, J., Stöckli, F., Kreher, J., Krüger, K., & Bongartz, A. (2025). Kommunikationskanäle und ihre Wirkweisen auf die Culinary Practices bei Seniorinnen und Senioren : eine explorative Fallstudie. Haushalt in Bildung & Forschung, 14(2), 66–76. https://doi.org/10.3224/hibifo.v14i2.05
• Pedan, V., Popp, M., Rohn, S., Nyfeler, M., & Bongartz, A. (2019). Characterization of phenolic compounds and their contribution to sensory properties of olive oil. Molecules, 24(11), 2041. https://doi.org/10.3390/molecules24112041
• Huber, P., Bongartz, A., Cezanne, M.-L., & Julius, N. (2018). How far can we predict sensorial feelings by instrumental modeling? IFSCC Magazine, 1(21), 13–18.
• Valli, E., Bendini, A., Popp, M., & Bongartz, A. (2014). Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils. Journal of the Science of Food and Agriculture, 98(4), 2124–2132. https://doi.org/10.1002/jsfa.6535
• Gloess, A., Schönbächler, B., Klopprogge, B., D`Ambrosio, L., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2013). Comparison of nine common coffee extraction methods : instrumental and sensory analysis. European Food Research and Technology, 236(4), 607–627. https://doi.org/10.1007/s00217-013-1917-x
• Dierkes, G., Bongartz, A., Guth, H., & Hayen, H. (2012). Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. Journal of Agricultural and Food Chemistry, 60(1), 394–401. https://doi.org/10.1021/jf203406s
• Dierkes, G., Krieger, S., Dück, R., Bongartz, A., Schmitz, O., & Hayen, H. (2012). High-performance liquid chromatography−mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency. Journal of Agricultural and Food Chemistry, 60(31), 7597–7606. https://doi.org/10.1021/jf3020574
• Biedermann, M., Bongartz, A., Mariani, C., & Grob, K. (2008). Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils. European Food Research and Technology, 228(1), 65–74. https://doi.org/10.1007/s00217-008-0907-x

Book chapters, peer-reviewed

• Brombach, C., Renggli, L., Schiek, A., Rossi, M., Haas, N., Bongartz, A., García, C. Á., & Van Miert, S. (2024). Consumer perception of insects and derived ingredients as food. In M. Garcia-Vaquero & C. Á. García (Eds.), Insects as food and food ingredients : technological improvements, sustainability, and safety aspects (pp. 237–254). Academic Press. https://doi.org/10.1016/B978-0-323-95594-2.00002-1
• Bongartz, A., Popp, M., & Retsch, R. (2022). Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality? In T. Yonar (Ed.), Olive Cultivation. IntechOpen. https://doi.org/10.5772/intechopen.102702

Written conference contributions, peer-reviewed

• Keller, D., Cezanne, M.-L., Bongartz, A., & Brombach, C. (2020, December 13). How does sweetness taste? : an exploratory case study on the changeability of the sweet taste threshold in children in school setting. EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, Online, 13-16 December 2020.
• Cezanne, M.-L., Bongartz, A., Julius, N., Brombach, C., & Schlüchter, S. (2020, December 13). Stepwise sugar reduction in breakfast cereals by different approaches without compromising taste. EUROSENSE 2020 : 9th European Conference on Sensory and Consumer Research, Online, 13-16 December 2020.
• Cezanne, M.-L., Infanger, E., Schlüchter, S., & Bongartz, A. (2018, November 6). Sugar reduction in granola / crunchy types of breakfast cereals. 32nd EFFoST International Conference, Nantes, France, 6-8 November 2018.
• Huber, P., Bongartz, A., Cezanne, M.-L., Chatelain, K., & Feusi, Y. (2018, September 18). Enhancing sensory driven formulation design through sensory and instrumental modelling. 30th IFSCC Congress : Cosmetics: Science for Beauty and Lifestyle, Munich, 18-21 September 2018.
• Sych, J. M., Popp, S., Bongartz, A., Mathias, M., & Grattepanche, F. (2012, September 9). The important role of sensory evaluation in the development of novel multifunctional ingredients. 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012.
• Brombach, C., Bongartz, A., & Bohlender, J. (2012, March 15). Welche Strategien zur Verpflegung haben Menschen mit Dysphagie, die in Privathaushalten leben? : eine Pilotstudie in der Schweiz. 49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, München, Deutschland, 14.-16. März 2012.

Other publications

• Julius, N., Bongartz, A., Cezanne, M.-L., Deneulin, P., Guggenbühl, B., Harms, E., Käser‐Käsermann, F., Käser, W., Nuessli Guth, J., & Amman, J. (2021, August). Age-related associations of selected odours - what differences exist between language regions and different age-groups in Switzerland? : sub study of the international study : smells like teen spirit II. 14th Pangborn Sensory Science Symposium, Online, 9-12 August 2021.
• Bongartz, A., Popp, M., Schneller, R., & Oberg, D. (2016). Evaluation of the “harmony value” : a sensory method to discriminate the quality range within the category of EVOO. In D. Boskou & M. L. Clodoveo (Eds.), Products from olive tree (pp. 137–155). InTech. https://doi.org/10.5772/64727
• Bongartz, A., Popp, M., & Schneller, R. (2015). Speiseöle. In DLG - Ausschuss Sensorik (ed.), Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Deutsche Landwirtschafts-Gesellschaft.
• Bongartz, A., Cezanne, M.-L., & Julius, N. (2015). Tee. In DLG - Ausschuss Sensorik (ed.), Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen (pp. 212–221). Deutsche Landwirtschafts-Gesellschaft.
• Bongartz, A., Cezanne, M.-L., & Popp, M. (2015). Brot. In DLG - Ausschuss Sensorik (ed.), Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen (pp. 100–111). Deutsche Landwirtschafts-Gesellschaft.
• Cezanne, M.-L., Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2015). Textur von Backwaren. In H. Keil (ed.), Bäckereitechnologie: Forschung und Innovationen (pp. 90–97). f2m foodmultimedia.
• Schneller, R., Popp, M., & Bongartz, A. (2015). Die Etikette achten. Salz & Pfeffer, 2015(4), 58–59. https://doi.org/10.21256/zhaw-1834
• Bongartz, A., Chatelain, K., & Klauser, E. (2015). Kaffee. In DLG - Ausschuss Sensorik (ed.), Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen (pp. 204–210). Deutsche Landwirtschafts-Gesellschaft.
• Bongartz, A., Popp, M., & Schneller, R. (2015). Habemus oleum. Salz & Pfeffer, 2015(7). https://doi.org/10.21256/zhaw-1835
• Kinner, J., Vjelkovic, Z., & Bongartz, A. (2015, August). Heavy-users, light-users and age groups : the impact of age and consumption frequency on discrimination ability in a hedonic test. 11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015. https://doi.org/10.21256/zhaw-1852
• Guksch, T., Cezanne, M.-L., Julius, N., Kinner, J., Klauser, E., & Bongartz, A. (2015, August). Increasing sensitivity of consumer testing : the impact of presentation design, consumption frequency and cognitive reflection type on test sensitivity. 11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015. https://doi.org/10.21256/zhaw-1850
• Brombach, C., Clauss, A. S., Kinner, J., & Bongartz, A. (2014). Healthy aging : implementation of a community-based senior panel. Gerontologiekongress, Fribourg, Schweiz, 30. Januar 2014.
• Kinner, M., Popp, M., Bongartz, A., & Kleinert, M. (2014). Texture of baked goods. In H. Keil (ed.), baking+biscuit international : innovations (pp. 102–105). f2m multimedia.
• Kinner, J., Bruckner, M. J., Rudorf, J., & Bongartz, A. (2014). Schmecken Senioren anders? : Einblick in die Arbeit mit dem Wädenswiler Seniorenpanel. DLG Lebensmittel, 2014(2), 14–17. https://doi.org/10.21256/zhaw-1851
• Rudorf, J., Kinner, J., & Bongartz, A. (2014, September). Insights into sensory changes in elderly people : “SENPAN” - Swiss panel of elderly people. 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. https://doi.org/10.21256/zhaw-1854
• Rudorf, J., Clauss, A. S., Kinner, J., Bongartz, A., & Brombach, C. (2014, September). “SENPAN” - Swiss panel of elderly people : insights into nutritional and sensory changes in elderly people. 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. https://doi.org/10.21256/zhaw-1856
• Bruckner, M. J., Kinner, J., & Bongartz, A. (2014, September). The impact of age on perception : liking of sucrose and citric acid enriched apple juices in young and elderly people. 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. https://doi.org/10.21256/zhaw-1855
• Popp, M., & Bongartz, A. (2014, September). “Harmony” of extra virgin olive oils (EVOOs). 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. https://doi.org/10.21256/zhaw-1847
• Sych, J. M., Clauss, A. S., Bongartz, A., & Brombach, C. (2014, April). Estimation of critical vitamins in seniors by food frequency questionnaire and lifestyle. 9th International Congress Taste-Nutrition-Health, Dijon, France, 3-4 April 2014.
• Bongartz, A., & Klauser, E. (2013). Alte Kartoffelsorten im Blick der Sensorik. Lebensmittel-Technologie, 2013(5), 12–13. https://doi.org/10.21256/zhaw-1840
• Sych, J. M., Kinner, M., Popp, M., Miescher Schwenninger, S., Bongartz, A., & Kleinert, M. (2013, November 14). Guiding the development of multi-functional ingredients for bakery products : an overview. Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
• Popp, M., & Bongartz, A. (2013, October 30). Quality discrimination of EVOOs : insights from the long-term project: international olive oil award – Zurich. 11th Euro Fed Lipid Congress and 30th ISF Lecture Series “Oils, Fats and Lipids: New Strategies for a High Quality Future”, Antalya, Turkey, 27-30 October 2013. https://doi.org/10.21256/zhaw-1860
• Brombach, C., Clauss, A. S., Kinner, J., Bongartz, A., & Böhm, V. (2013, August 15). Healthy aging : first insights from the SENPAN-Study, the Wädenswil senior panel. Swiss Public Health Conference 2013, Zurich, 15-16 August 2013. https://doi.org/10.21256/zhaw-1848
• Bongartz, A. (2013). Methoden der sensorischen und hedonischen Analytik. Ernährungs Umschau, 2013(5), 274–285.
• Bongartz, A., & Brombach, C. (2013). Design for all - ein Konzept für die Zielgruppen von morgen? Lebensmittel-Technologie, 13(1-2), 10–11.
• Bongartz, A., Popp, M., Marthaler, M., Kinner, J., Bühler, T., & Kleinert, M. (2012). Was macht die “Frische” von Brot aus? DLG Lebensmittel, 2012(5), 12–15. https://doi.org/10.21256/zhaw-1868
• Bongartz, A., Cezanne, M.-L., Fallscheer, T., Hunfeld, B., Mittag, K., Mlodzianowski, W., & Smykala, L. (2012). Sensorik-Lexikon (K. Buchecker & I. Matullat, eds.). Behr.
• Cezanne, M.-L., Baumgart, L., Bongartz, A., Buchecker, K., Canavari, M., Gallina Toschi, T., Kole, A., Kostyra, E., Kremer, S., Reichl, P., Spiller, A., Zakowska-Biemans, S., & Kretzschmar-Rüger, U. (2012, September). Sensory marketing for the organic market : key insights from the EU funded project ECROPOLIS. 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012. https://doi.org/10.21256/zhaw-1846
• Cezanne, M.-L., Stolz, H., Jahrl, I., Baumgart, L., Bongartz, A., & Kretzschmar-Rüger, U. (2012, September). Consumer sensory expectations of Swiss organic yoghurt. 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012. https://doi.org/10.21256/zhaw-1844
• Brombach, C., & Bongartz, A. (2012). Passend für alle. Infodienst, 2012(4), 22–25.
• Bongartz, A. (2011). 10 Jahre Olivenölprämierung in der Schweiz : Publireportage - 10th International Olive Oil Award und Olive Congress – Zurich 2011. Salz & Pfeffer, 3, 84–85. https://doi.org/10.21256/zhaw-1871
• Bongartz, A., & Mürset, U. (2011). DLG Expertenwissen SENSORIK (Arbeitsblätter) : Statistische Methoden in der Sensorik (Teil 2) - Verbraucherstests. DLG Lebensmittel, 2011(6), 1–6. https://doi.org/10.21256/zhaw-1837
• Pfeiffer, B., Chatelain, K., Martin, C., & Bongartz, A. (2011, September). Comparison of different scales to measure consumers perception of attributes intensities. 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011. https://doi.org/10.21256/zhaw-1841
• Gloess, A., Chatelain, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2011, September). Sensory and chemical quality of a coffee brew : effect of different extraction methods. 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.
• Barylko-Pikielna, N., Bendini, A., Bongartz, A., Buchecker, K., Cezanne, M.-L., Gallina Toschi, T., Kostyra, E., Kremer, S., Kretzschmar-Rüger, U., Obermowe, T., Reichl, P., Spiller, A., & Stolz, H. (2011, September). Organic taste of yoghurt : Sensory insights out of the EC-project ECROPOLIS. 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011. https://doi.org/10.21256/zhaw-1842
• Bongartz, A., & Oberg, D. G. (2011). Sensory evaluation of Extra Virgin Olive Oil (EVOO) extended to include the quality factor “harmony”. Journal of Agricultural Science and Technology, 422–435. https://doi.org/10.21256/zhaw-1864
• Barylko-Pikielna, N., Bendini, A., Bongartz, A., Buchecker, K., Cezanne, M.-L., Gallina Toschi, T., Kostyra, E., Kremer, S., Kretzschmar-Rüger, U., Obermowe, T., Reichl, P., & Spiller, A. (2011, May). ECROPOLIS : Transparency in sensory properties and consumer expectations in organic food. First International Conference on Organic Food Quality and Health Research, Prague, Czech Republic, 18-20 May 2011.
• Bongartz, A., Cezanne, M.-L., Hauert, C., & Wehrli, C. (2011, March). Recipe optimisation of a cake containing a modified starch with prolonged satiety effects. 48. Wissenschaftlicher Kongress Der Deutschen Gesellschaft Für Ernährung, Potsdam, Deutschland, 18. März 2011. https://doi.org/10.21256/zhaw-1836
• Bongartz, A., & Cezanne, M.-L. (2011). Wie beliebt sind Bio-Erdbeer-Joghurts? Lebensmittel-Technologie, 3. https://doi.org/10.21256/zhaw-1861
• Bongartz, A., & Chatelain, K. (2010). Sensorik-Branchenpanel für Schokolade. Lebensmittel-Technologie, 9, 2–3. https://doi.org/10.21256/zhaw-1869
• Bongartz, A., & Pfeiffer, B. (2010). Sensorik-Panels (Teil 2) : Methoden zur Prüferschulung, zum Panelmonitoring, zur Panelperformance und zur Panelmotivation. DLG Lebensmittel, 2010(6), 1–4. https://doi.org/10.21256/zhaw-1870
• Bongartz, A., & Pfeiffer, B. (2010). Sensorik-Panels (Teil 1) : Panelaufbau und Einsatzbereiche. DLG Lebensmittel, 2010(5), 1–4. https://doi.org/10.21256/zhaw-1872
• Bongartz, A., Buchecker, K., Cezanne, M.-L., Kretzschmar-Rüger, U., & Spiller, A. (2010, September). Organic taste – ECROPOLIS : Sensory properties in the marketing of organic products. 4th European Conference on Sensory and Consumer Research – A Sense of Quality, Vitoria-Gasteiz, Spain, 5-8 September 2010. https://doi.org/10.21256/zhaw-1838
• Bongartz, A., & Cezanne, M.-L. (2010). Sensorik-Marketing für Biolebensmittel. Lebensmittel-Technologie, 7-8. https://doi.org/10.21256/zhaw-1862
• Bongartz, A. (2009). Profis testen Olivenöl : Qualitätsprüfung. Slow.ch, 4.
• Kleinert, M., Bongartz, A., & Raemy, E. (2009). Entwicklung eines Aromarades für Brot. Cereal Technology (Getreidetechnologie), 2009(1), 2–11. https://doi.org/10.21256/zhaw-1873
• Kleinert, M., Bongartz, A., & Raemy, E. (2009). Sagen können wie es schmeckt : ein neues innovatives Aromarad hilft die Sprachlosigkeit bei der Beschreibung von Brotgeschmack zu überwinden. Back Journal, 2, 64–67.
• Bongartz, A. (2008). Kein Öl ist gleich wie ein anderes. Alimenta, 23, 20–21. https://doi.org/10.21256/zhaw-1832
• Dürrschmid, K., Mayr, T., Svacinka, R., Jaros, D., Rohm, H., Bongartz, A., & Kneifel, W. (2008). Sensorische Untersuchung von Wellness-Getränken. Die Ernährung, 32(3), 101–109. http://service.cms.apa.at/cms/nutrition/attachments/3/5/6/CH0163/CMS1233825893038/duerrschmid_e3_2008.pdf
• Bongartz, A. (2007). Beurteilungskriterien von “Nativem Olivenöl Extra” : sensorische Besonderheiten. DLG Lebensmittel, 10–13. https://doi.org/10.21256/zhaw-1858
• Bongartz, A. (2007). Für den ersten Eindruck gibt es keine zweite Chance : Konsequenzen für Lebensmittel [Conference poster]. Herausforderung Qualität : Erfolgswege zur Profilierung im Markt, 165–178.
• Chatelain, K., & Bongartz, A. (2007). Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfen. Aroma: das Röstermagazin, 1, 20–23. https://doi.org/10.21256/zhaw-1839
• Bongartz, A. (2007). Was und wie riechen wir eigentlich? Alimenta, 12, 34.
• Bongartz, A. (2006). Natives Olivenöl. In M. Busch-Stockfisch (ed.), Sensorik : Praxishandbuch. Behr.

Oral conference contributions and abstracts

• Huber, P., Bongartz, A., Cezanne, M.-L., & Julius, N. (2021, September 15). How far can we predict sensorial feelings by instrumental modelling? IFSCC International Benefactor Webinar, Online, 15 September 2021.
• Huber, P., Bongartz, A., Cezanne, M.-L., & Julius, N. (2018, June 5). How far can we predict sensorial feelings by instrumental modelling? 2nd IPCE Conference.
• Kinner, J., & Bongartz, A. (2015, August). Slow or fast thinkers? : cognitive reflection types and their ability to discriminate in consumer tests. 11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015.
• Bongartz, A. (2014, June). Sensorische Bewertung von Speiseölen : Gemeinsamkeiten und Unterschiede. Workshop: Analytik von Speisefetten und Ölen - Problemfelder und Lösungen, Köln, Deutschland, 22.-24. Juni 2014.
• Bongartz, A. (2013, October). Olive Oil Workshop. 11th Euro Fed Lipid Congress and 30th ISF Lecture Series “Oils, Fats and Lipids: New Strategies for a High Quality Future”, Antalya, Turkey, 27-30 October 2013.
• Gloess, A. N., D`Ambrosio, L., Zurfluh-Schönbächler, B., Klopprogge, B., Chatelain-Gerber, K., Bongartz, A., Strittmatter, A., Rast, M., & Yeretzian, C. (2010). Effect of coffee extraction method on quality of coffee [Conference presentation]. Chimia, 64(7-8), 473.

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