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. et al. (2025) 'Sensory characterisation and consumer acceptance of plant-based cheese alternatives : a Swiss perspective', Food Quality and Preference, 136(105713). doi: 10.1016/j.foodqual.2025.105713.
• Brombach, C. et al. (2025) 'Kommunikationskanäle und ihre Wirkweisen auf die Culinary Practices bei Seniorinnen und Senioren : eine explorative Fallstudie', Haushalt in Bildung & Forschung, 14(2), pp. 66–76. doi: 10.3224/hibifo.v14i2.05.
• Pedan, V. et al. (2019) 'Characterization of phenolic compounds and their contribution to sensory properties of olive oil', Molecules, 24(11), p. 2041. doi: 10.3390/molecules24112041.
• Huber, P. et al. (2018) 'How far can we predict sensorial feelings by instrumental modeling?', IFSCC Magazine, 1(21), pp. 13–18.
• Valli, E. et al. (2014) 'Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils', Journal of the Science of Food and Agriculture, 98(4), pp. 2124–2132. doi: 10.1002/jsfa.6535.
• Gloess, A. et al. (2013) 'Comparison of nine common coffee extraction methods : instrumental and sensory analysis', European Food Research and Technology, 236(4), pp. 607–627. doi: 10.1007/s00217-013-1917-x.
• Dierkes, G. et al. (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), pp. 394–401. doi: 10.1021/jf203406s.
• Dierkes, G. et al. (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), pp. 7597–7606. doi: 10.1021/jf3020574.
• Biedermann, M. et al. (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), pp. 65–74. doi: 10.1007/s00217-008-0907-x.

Book chapters, peer-reviewed

• Brombach, C. et al. (2024) 'Consumer perception of insects and derived ingredients as food', in Garcia-Vaquero, M. and García, C. Á. (eds) Insects as food and food ingredients : technological improvements, sustainability, and safety aspects. London: Academic Press, pp. 237–254. doi: 10.1016/B978-0-323-95594-2.00002-1.
• Bongartz, A., Popp, M. and Retsch, R. (2022) 'Sensory evaluation of EVOO : do different test locations have a relevant impact on data quality?', in Yonar, T. (ed.) Olive Cultivation. London: IntechOpen. doi: 10.5772/intechopen.102702.

Written conference contributions, peer-reviewed

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

Other publications

• Julius, N. et al. (2021) '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', in 14th Pangborn Sensory Science Symposium, online, 9-12 August 2021.
• Bongartz, A. et al. (2016) 'Evaluation of the "harmony value" : a sensory method to discriminate the quality range within the category of EVOO', in Boskou, D. and Clodoveo, M. L. (eds) Products from olive tree. IntechOpen, pp. 137–155. doi: 10.5772/64727.
• Cezanne, M.-L. et al. (2015) 'Textur von Backwaren', in Keil, H. (ed.) Bäckereitechnologie: Forschung und Innovationen. Hamburg: Food2Multimedia, pp. 90–97.
• Bongartz, A., Cezanne, M.-L. and Julius, N. (2015) 'Tee', in DLG - Ausschuss Sensorik (ed.) Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft, pp. 212–221.
• Bongartz, A., Popp, M. and Schneller, R. (2015) 'Habemus oleum', Salz & Pfeffer, 2015(7). doi: 10.21256/zhaw-1835.
• Bongartz, A., Chatelain, K. and Klauser, E. (2015) 'Kaffee', in DLG - Ausschuss Sensorik (ed.) Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft, pp. 204–210.
• Schneller, R., Popp, M. and Bongartz, A. (2015) 'Die Etikette achten', Salz & Pfeffer, 2015(4), pp. 58–59. doi: 10.21256/zhaw-1834.
• Bongartz, A., Cezanne, M.-L. and Popp, M. (2015) 'Brot', in DLG - Ausschuss Sensorik (ed.) Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft, pp. 100–111.
• Bongartz, A., Popp, M. and Schneller, R. (2015) 'Speiseöle', in DLG - Ausschuss Sensorik (ed.) Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft.
• Kinner, J., Vjelkovic, Z. and Bongartz, A. (2015) 'Heavy-users, light-users and age groups : the impact of age and consumption frequency on discrimination ability in a hedonic test', in 11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1852.
• Guksch, T. et al. (2015) 'Increasing sensitivity of consumer testing : the impact of presentation design, consumption frequency and cognitive reflection type on test sensitivity', in 11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1850.
• Kinner, M. et al. (2014) 'Texture of baked goods', in Keil, H. (ed.) baking+biscuit international : innovations. Hamburg: Food2Multimedia, pp. 102–105.
• Brombach, C. et al. (2014) 'Healthy aging : implementation of a community-based senior panel', in Gerontologiekongress, Fribourg, Schweiz, 30. Januar 2014.
• Kinner, J. et al. (2014) 'Schmecken Senioren anders? : Einblick in die Arbeit mit dem Wädenswiler Seniorenpanel', DLG Lebensmittel, 2014(2), pp. 14–17. doi: 10.21256/zhaw-1851.
• Bruckner, M. J., Kinner, J. and Bongartz, A. (2014) 'The impact of age on perception : liking of sucrose and citric acid enriched apple juices in young and elderly people', in 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1855.
• Rudorf, J., Kinner, J. and Bongartz, A. (2014) 'Insights into sensory changes in elderly people : 'SENPAN' - Swiss panel of elderly people', in 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1854.
• Popp, M. and Bongartz, A. (2014) ''Harmony' of extra virgin olive oils (EVOOs)', in 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1847.
• Rudorf, J. et al. (2014) '"SENPAN" - Swiss panel of elderly people : insights into nutritional and sensory changes in elderly people', in 6th European Conference on Sensory and Consumer Research, Copenhagen, Denmark, 7-10 September 2014. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1856.
• Sych, J. M. et al. (2014) 'Estimation of critical vitamins in seniors by food frequency questionnaire and lifestyle', in 9th International Congress Taste-Nutrition-Health, Dijon, France, 3-4 April 2014.
• Bongartz, A. and Klauser, E. (2013) 'Alte Kartoffelsorten im Blick der Sensorik', Lebensmittel-Technologie, 2013(5), pp. 12–13. doi: 10.21256/zhaw-1840.
• Sych, J. M. et al. (2013) 'Guiding the development of multi-functional ingredients for bakery products : an overview', in Wädenswiler Lebensmitteltagung: Nachhaltigkeit und Energie in der Lebensmittelkette, Wädenswil, 14. November 2013.
• Popp, M. and Bongartz, A. (2013) 'Quality discrimination of EVOOs : insights from the long-term project: international olive oil award – Zurich', in 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. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1860.
• Brombach, C. et al. (2013) 'Healthy aging : first insights from the SENPAN-Study, the Wädenswil senior panel', in Swiss Public Health Conference 2013, Zurich, 15-16 August 2013. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1848.
• Bongartz, A. (2013) 'Methoden der sensorischen und hedonischen Analytik', Ernährungs Umschau, 2013(5), pp. 274–285.
• Bongartz, A. and Brombach, C. (2013) 'Design for all - ein Konzept für die Zielgruppen von morgen?', Lebensmittel-Technologie, 13(1-2), pp. 10–11.
• Bongartz, A. et al. (2012) Sensorik-Lexikon. Edited by K. Buchecker and I. Matullat. Hamburg: Behr.
• Bongartz, A. et al. (2012) 'Was macht die 'Frische' von Brot aus?', DLG Lebensmittel, 2012(5), pp. 12–15. doi: 10.21256/zhaw-1868.
• Cezanne, M.-L. et al. (2012) 'Sensory marketing for the organic market : key insights from the EU funded project ECROPOLIS', in 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012. Bundesverband Naturkost Naturwaren. doi: 10.21256/zhaw-1846.
• Cezanne, M.-L. et al. (2012) 'Consumer sensory expectations of Swiss organic yoghurt', in 5th European Conference on Sensory and Consumer Research, Bern, Switzerland, 9-12 September 2012. Bundesverband Naturkost Naturwaren. doi: 10.21256/zhaw-1844.
• Brombach, C. and Bongartz, A. (2012) 'Passend für alle', Infodienst, 2012(4), pp. 22–25.
• Bongartz, A. and Mürset, U. (2011) 'DLG Expertenwissen SENSORIK (Arbeitsblätter) : Statistische Methoden in der Sensorik (Teil 2) - Verbraucherstests', DLG Lebensmittel, 2011(6), pp. 1–6. doi: 10.21256/zhaw-1837.
• Bongartz, A. (2011) '10 Jahre Olivenölprämierung in der Schweiz : Publireportage - 10th International Olive Oil Award und Olive Congress – Zurich 2011', Salz & Pfeffer, 3, pp. 84–85. doi: 10.21256/zhaw-1871.
• Barylko-Pikielna, N. et al. (2011) 'Organic taste of yoghurt : Sensory insights out of the EC-project ECROPOLIS', in 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011. Bundesverband Naturkost Naturwaren. doi: 10.21256/zhaw-1842.
• Pfeiffer, B. et al. (2011) 'Comparison of different scales to measure consumers perception of attributes intensities', in 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1841.
• Gloess, A. et al. (2011) 'Sensory and chemical quality of a coffee brew : effect of different extraction methods', in 9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.
• Bongartz, A. and 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, pp. 422–435. doi: 10.21256/zhaw-1864.
• Barylko-Pikielna, N. et al. (2011) 'ECROPOLIS : Transparency in sensory properties and consumer expectations in organic food', in First International Conference on Organic Food Quality and Health Research, Prague, Czech Republic, 18-20 May 2011.
• Bongartz, A. et al. (2011) 'Recipe optimisation of a cake containing a modified starch with prolonged satiety effects', in 48. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, Potsdam, Deutschland, 18. März 2011. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. doi: 10.21256/zhaw-1836.
• Bongartz, A. and Cezanne, M.-L. (2011) 'Wie beliebt sind Bio-Erdbeer-Joghurts?', Lebensmittel-Technologie, 3. doi: 10.21256/zhaw-1861.
• Bongartz, A. and Pfeiffer, B. (2010) 'Sensorik-Panels (Teil 2) : Methoden zur Prüferschulung, zum Panelmonitoring, zur Panelperformance und zur Panelmotivation', DLG Lebensmittel, 2010(6), pp. 1–4. doi: 10.21256/zhaw-1870.
• Bongartz, A. and Pfeiffer, B. (2010) 'Sensorik-Panels (Teil 1) : Panelaufbau und Einsatzbereiche', DLG Lebensmittel, 2010(5), pp. 1–4. doi: 10.21256/zhaw-1872.
• Bongartz, A. and Chatelain, K. (2010) 'Sensorik-Branchenpanel für Schokolade', Lebensmittel-Technologie, 9, pp. 2–3. doi: 10.21256/zhaw-1869.
• Bongartz, A. et al. (2010) 'Organic taste – ECROPOLIS : Sensory properties in the marketing of organic products', in 4th European Conference on Sensory and Consumer Research – A Sense of Quality, Vitoria-Gasteiz, Spain, 5-8 September 2010. Bundesverband Naturkost Naturwaren. doi: 10.21256/zhaw-1838.
• Bongartz, A. and Cezanne, M.-L. (2010) 'Sensorik-Marketing für Biolebensmittel', Lebensmittel-Technologie, 7-8. doi: 10.21256/zhaw-1862.
• Bongartz, A. (2009) 'Profis testen Olivenöl : Qualitätsprüfung', Slow.ch, 4.
• Kleinert, M., Bongartz, A. and Raemy, E. (2009) 'Entwicklung eines Aromarades für Brot', Cereal Technology (Getreidetechnologie), 2009(1), pp. 2–11. doi: 10.21256/zhaw-1873.
• Kleinert, M., Bongartz, A. and 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, pp. 64–67.
• Bongartz, A. (2008) 'Kein Öl ist gleich wie ein anderes', Alimenta, 23, pp. 20–21. doi: 10.21256/zhaw-1832.
• Dürrschmid, K. et al. (2008) 'Sensorische Untersuchung von Wellness-Getränken', Die Ernährung, 32(3), pp. 101–109. Available at: http://service.cms.apa.at/cms/nutrition/attachments/3/5/6/CH0163/CMS1233825893038/duerrschmid_e3_2008.pdf.
• Bongartz, A. (2007) 'Was und wie riechen wir eigentlich?', Alimenta, 12, p. 34.
• Bongartz, A. (2007) 'Für den ersten Eindruck gibt es keine zweite Chance : Konsequenzen für Lebensmittel', in Herausforderung Qualität : Erfolgswege zur Profilierung im Markt. Frankfurt am Main: Deutsche Landwirtschafts-Gesellschaft, pp. 165–178.
• Bongartz, A. (2007) 'Beurteilungskriterien von 'Nativem Olivenöl Extra' : sensorische Besonderheiten', DLG Lebensmittel, pp. 10–13. doi: 10.21256/zhaw-1858.
• Chatelain, K. and Bongartz, A. (2007) 'Dem Aroma auf der Spur : ein neu entwickeltes System soll bei der Beschreibung von Kaffee-Aromen helfen', Aroma: das Röstermagazin, 1, pp. 20–23. doi: 10.21256/zhaw-1839.
• Bongartz, A. (2006) 'Natives Olivenöl', in Busch-Stockfisch, M. (ed.) Sensorik : Praxishandbuch. Hamburg: Behr.

Oral conference contributions and abstracts

• Huber, P. et al. (2021) 'How far can we predict sensorial feelings by instrumental modelling?', in IFSCC International Benefactor webinar, online, 15 September 2021.
• Huber, P. et al. (2018) 'How far can we predict sensorial feelings by instrumental modelling?', in 2nd IPCE Conference.
• Kinner, J. and Bongartz, A. (2015) 'Slow or fast thinkers? : cognitive reflection types and their ability to discriminate in consumer tests', in 11th Pangborn Sensory Science Symposium, Göteborg, Sweden, 23-27 August 2015.
• Bongartz, A. (2014) 'Sensorische Bewertung von Speiseölen : Gemeinsamkeiten und Unterschiede', in Workshop: Analytik von Speisefetten und Ölen - Problemfelder und Lösungen, Köln, Deutschland, 22.-24. Juni 2014.
• Bongartz, A. (2013) 'Olive Oil Workshop', in 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. et al. (2010) 'Effect of coffee extraction method on quality of coffee', in Chimia. Schweizerische Chemische Gesellschaft, p. 473.

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