dominique valentin

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dominique-valentin
IdRef : 090168828
0000-0003-0243-7970
Google Scholar : https://scholar.google.fr/citations?hl=fr&user=4huXuwEAAAAJ&view_op=list_works&sortby=pubdate

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Publications

766513

	Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models Arancha de la Fuente Blanco , María-Pilar Sáenz-Navajas , Jordi Ballester , Ernesto Franco-Luesma , Dominique Valentin OENO One, 2023, 57 (2), pp.489-503. ⟨10.20870/oeno-one.2023.57.2.7089⟩ Article dans une revue hal-04157399v1
	How to make a mineral wine? Relationship between productiontype in the Chablis vineyard andthe search for a mineral wine style Heber Rodrigues , Dominique Valentin , Méven Otheguy , Jordi Ballester OENO One, 2022, 56 (2), pp.29-45. ⟨10.20870/oeno-one.2022.56.2.4856⟩ Article dans une revue hal-03643138v1
	The impact of “wine country of origin” on the perception of wines by south african and french wine consumers: A cross-cultural comparison Dominique Valentin , Carlo Valente , Jordi Ballester , Ronan Symoneaux , Ina Smith Foods, 2021, 10 (8), pp.1710. ⟨10.3390/foods10081710⟩ Article dans une revue hal-03303231v1
	Oxidation in wine: Does expertise influence the perception? Ernesto Franco-Luesma , Carole Honoré-Chedozeau , Jordi Ballester , Dominique Valentin LWT - Food Science and Technology, 2019, 116, pp.108511. ⟨10.1016/j.lwt.2019.108511⟩ Article dans une revue hal-02296497v1
	Early-blind Individuals Show Impaired Performance in Wine Odor Categorization Simona Manescu , Daphnée Poupon , Jordi Ballester , Hervé Abdi , Dominique Valentin Neuroscience, 2018, 390, pp.79-87. ⟨10.1016/j.neuroscience.2018.08.012⟩ Article dans une revue hal-02175093v1
	Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines Heber Rodrigues , María-Pilar Sáenz-Navajas , Ernesto Franco-Luesma , Dominique Valentin , Purificación Fernández-Zurbano Food Chemistry, 2017, 230, pp.553 - 562. ⟨10.1016/j.foodchem.2017.03.036⟩ Article dans une revue hal-01534996v1
	Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct ? Wendy V. Parr , Dominique Valentin , Jason Breitmeyer , Dominique Peyron , Philippe Darriet Food Research International, 2016, 87, pp.168 - 179. ⟨10.1016/j.foodres.2016.06.026⟩ Article dans une revue hal-01399185v1
	Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals Dominique Valentin , Wendy V. Parr , Dominique Peyron , Claire Grose , Jordi Ballester Food Quality and Preference, 2016, 48 (Part A), pp.251-261. ⟨10.1016/j.foodqual.2015.10.003⟩ Article dans une revue hal-01257191v1
	Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality María-Pilar Sáenz-Navajas , José-Miguel Avizcuri , Jordi Ballester , Purificación Fernández-Zurbano , Vicente Ferreira LWT - Food Science and Technology, 2015, 60 (1), pp.400 - 411. ⟨10.1016/j.lwt.2014.09.026⟩ Article dans une revue hal-01213149v1
	Structural approach of social representation: Application to the concept of wine minerality in experts and consumers Heber Rodrigues , Jordi Ballester , María-Pilar Sáenz-Navajas , Dominique Valentin Food Quality and Preference, 2015, 46, pp.166-172. ⟨10.1016/j.foodqual.2015.07.019⟩ Article dans une revue hal-01220061v1
	La minéralité perçue dans le vin Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron La revue des œnologues et des techniques vitivinicoles et œnologiques, 2015, 157, pp.32-35 Article dans une revue hal-02630096v1
	L’imaginaire de la minéralité des vins : collectif ou individualiste ? Heber Rodrigues Silva , Jordi Ballester , María-Pilar Sáenz-Navajas , Dominique Valentin Premier Cru - Les News du Centre Inra de Dijon, 2015, Au coeur de la science (13) Article dans une revue hal-01259117v1
	Perceived minerality in Sauvignon wines: influence of culture and perception mode Wendy V. Parr , Jordi Ballester , Dominique Peyron , Claire Grose , Dominique Valentin Food Quality and Preference, 2015, 41, pp.121-132. ⟨10.1016/j.foodqual.2014.12.001⟩ Article dans une revue hal-01233900v1
	Perception of mineral character in Sauvignon blanc wine: inter-individual differences Wendy Veronica Parr , Jordi Ballester , Dominique Peyron , Claire Grose , Dominique Valentin Wine Studies, 2014, 3 (1), ⟨10.4081/ws.2014.4474⟩ Article dans une revue hal-01234385v1
	Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain María-Pilar Sáenz-Navajas , Jordi Ballester , Dominique Peyron , Dominique Valentin Food Quality and Preference, 2014, 35, pp.70 - 85. ⟨10.1016/j.foodqual.2014.02.005⟩ Article dans une revue hal-01212000v1
	The nature of perceived minerality in white wine: preliminary sensory data Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron , Rob Sherlock New Zealand Winegrower, 2013, 78, pp.71-75 Article dans une revue hal-02643561v1
	Perception of wine qualit according to extrinsic cues: The case of Burgundy wine consumers María-Pilar Sáenz-Navajas , Eva Campo , Angela Sutan , Jordi Ballester , Dominique Valentin Food Quality and Preference, 2013, 27 (1), pp.44-53. ⟨10.1016/j.foodqual.2012.06.006⟩ Article dans une revue hal-00745906v1
	Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise María-Pilar Sáenz-Navajas , Jordi Ballester , Christelle Pêcher , Dominique Peyron , Dominique Valentin Food Research International, 2013, 54 (2), pp.1506-1518. ⟨10.1016/j.foodres.2013.09.048⟩ Article dans une revue hal-01211994v1
	Minéralité du vin : Une réalité sensorielle ? Jordi Ballester , Mihaela Mihnea , Dominique Peyron , Dominique Valentin La revue des œnologues et des techniques vitivinicoles et œnologiques, 2011, 38 (141), pp.43-44 Article dans une revue hal-02642698v1
	Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines Eva Campo , Jordi Ballester , Jennifer Langlois , Catherine Dacremont , Dominique Valentin Food Quality and Preference, 2010, 21 (1), pp.44-55. ⟨10.1016/j.foodqual.2009.08.001⟩ Article dans une revue hal-02659810v1
	The odor of colors: can wine experts and novices distinguish the odors of white, red, and rose wines? Jordi Ballester , Hervé Abdi , Jennifer Langlois , Dominique Peyron , Dominique Valentin Chemosensory Perception, 2009, 2 (4), pp.203-213. ⟨10.1007/s12078-009-9058-0⟩ Article dans une revue hal-02667932v1

	Wine Quality Perception: A Sensory Point of View María-Pilar Sáenz-Navajas , Jordi Ballester , Purificación Fernández-Zurbano , Vicente Ferreira , Dominique Peyron Victoria Moreno-Arribas; Begoña Bartolomé Suáldea. Wine Safety, Consumer Preference, and Human Health, Chapitre 6, Springer International Publishing, 2016, 978-3-319-24514-0. ⟨10.1007/978-3-319-24514-0_6⟩ Chapitre d'ouvrage hal-01493445v1
	La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatile Yves Y. Le Fur , Julien Jaffre , Jordi Ballester , Dominique Valentin Vino e territorio, Tipicita del vino e gusti del consumatore, FrancoAngeli, pp.73-80, 2010 Chapitre d'ouvrage hal-00714432v1

	Does familiarity affect French and South African shiraz experts’ perception and communication on shiraz wines? Mihaela Mihnea , Jordi Ballester , Dominique Peyron , Jeanne Brand , W. Du Toit 4. Wine Active Compounds international conference, Mar 2017, Beaune, France Communication dans un congrès hal-03666556v1
	The evocative notion of minerality in wine: Sensorial reality or smart marketing Wendy V. Parr , Jordi Ballester , Dominique Valentin , Dominique Peyron , Claire Grose 3. International conference Wine Active Compounds 2014, Université de Bourgogne (UB). Dijon, FRA. Office International de la Vigne et du Vin (OIV)., Mar 2014, Beaune, France Communication dans un congrès hal-01265974v1
	Perceived minerality of white wines by wine experts: Sensory versus declarative approaches Jordi Ballester , Mihaela Mihnea , Heber Rodrigues Silva , Dominique Peyron , Dominique Valentin 10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p Communication dans un congrès hal-01572167v1
	The sensory drivers of wine quality and the sensoactive chemicals behind it: a sensometabolomic approach María-Pilar Sáenz-Navajas , José Miguel Avizcuri , Jordi Ballester , Purificación Fernández-Zurbano , Vicente Ferreira 17. EuroFoodChem, May 2013, Istanbul, Turkey Communication dans un congrès hal-02806859v1
	Are wine categories convex? A preliminary study on white and red wine categories Jordi Ballester , T. Guillaume , Hervé Abdi , Dominique Valentin Wine Active Compounds 2008 International Conference, Mar 2011, Beaune, France Communication dans un congrès hal-00745731v1
	Are wine categories convex? A preliminary study on white and red wine categories Jordi Ballester , T. Guillaume , Hervé Abdi , Dominique Valentin Proceedings of the WAC2011 International Conference, Mar 2011, Beaune, France. 362 p Communication dans un congrès hal-01256485v1
	Wine quality: A sensory point of view Jordi Ballester , Eva Campo , María-Pilar Sáenz-Navajas , Dominique Valentin Oeno2011, Jun 2011, Bordeaux, France Communication dans un congrès hal-00745726v1
	Are wine categories convex? A preliminary study on white and red wine categories Jordi Ballester , T. Guillaume , Hervé Abdi , Dominique Valentin Wine Active Compounds 2011 International Conference, Mar 2011, Beaune, France. 1 p Communication dans un congrès hal-01511992v1
	Construction de l'image olfactive propre à la typicité des vins issus du cépage Chardonnay et ses liens avec la composition en composés volatils Yves Y. Le Fur , Julien Jaffré , Jordi Ballester , Dominique Valentin Simposio Internazionale : Tipicita del Vino e Preferenze del Consumatore. Esperienze a confronto, Oct 2008, Casteggio, Pavia, Italie Communication dans un congrès hal-04186790v1
	Vins issus du cépage Chardonnay : espaces sensoriel et aromatique Julien Jaffré , Jordi Ballester , Dominique Valentin , Yves Y. Le Fur 8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. pp.751-753 Communication dans un congrès hal-04187495v1

	Check-all-that apply (cata), rate-all-that apply (rata) and napping® as tools for discriminating reductive off-odors in wines Ernesto Franco-Luesma , María Pilar Sáenz-Navajas , Dominique Valentin , Jordi Ballester , Heber Rodrigues 4. Wine Active Compounds international conference, Mar 2017, Beaune, France. Proceedings of the 4. Wine Active Compounds (WAC) international conference. ⟨10.13140/RG.2.2.29974.75841⟩ Poster de conférence hal-03665330v1
	Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception? Carole Honoré Chedozeau , Sylvie Chollet , Jordi Ballester , Maud Lelièvre Desmas , Bertrand Chatelet 11. Pangborn sensory science symposium, Aug 2015, Gothenburg, Sweden. 1 p., 2015 Poster de conférence hal-02795236v1
	Chardonnay wines: Sensory and Physico-chemical spaces Julien Jaffré , Jordi Ballester , Dominique Valentin , Yves Y. Le Fur 8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. 2007 Poster de conférence hal-04186925v1
	Intemporalité de l’espace sensoriel propre aux vins issus du cépage Chardonnay Julien Jaffré , Jordi Ballester , Dominique Valentin , Yves Y. Le Fur 30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hongrie Poster de conférence hal-04187824v1
	Time stability of Chardonnay wines sensory space Julien Jaffré , Jordi Ballester , Dominique Valentin , Yves Y. Le Fur 30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hungary Poster de conférence hal-04187929v1

dominique valentin

Présentation

Publications

Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models

How to make a mineral wine? Relationship between productiontype in the Chablis vineyard andthe search for a mineral wine style

The impact of “wine country of origin” on the perception of wines by south african and french wine consumers: A cross-cultural comparison

Oxidation in wine: Does expertise influence the perception?

Early-blind Individuals Show Impaired Performance in Wine Odor Categorization

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct ?

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

Structural approach of social representation: Application to the concept of wine minerality in experts and consumers

La minéralité perçue dans le vin

L’imaginaire de la minéralité des vins : collectif ou individualiste ?

Perceived minerality in Sauvignon wines: influence of culture and perception mode

Perception of mineral character in Sauvignon blanc wine: inter-individual differences

Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain

The nature of perceived minerality in white wine: preliminary sensory data

Perception of wine qualit according to extrinsic cues: The case of Burgundy wine consumers

Sensory drivers of intrinsic quality of red wines: Effect of culture and level of expertise

Minéralité du vin : Une réalité sensorielle ?

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines

The odor of colors: can wine experts and novices distinguish the odors of white, red, and rose wines?

Wine Quality Perception: A Sensory Point of View

La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatile

Does familiarity affect French and South African shiraz experts’ perception and communication on shiraz wines?

The evocative notion of minerality in wine: Sensorial reality or smart marketing

Perceived minerality of white wines by wine experts: Sensory versus declarative approaches

The sensory drivers of wine quality and the sensoactive chemicals behind it: a sensometabolomic approach

Are wine categories convex? A preliminary study on white and red wine categories

Are wine categories convex? A preliminary study on white and red wine categories

Wine quality: A sensory point of view

Are wine categories convex? A preliminary study on white and red wine categories

Construction de l'image olfactive propre à la typicité des vins issus du cépage Chardonnay et ses liens avec la composition en composés volatils

Vins issus du cépage Chardonnay : espaces sensoriel et aromatique

Check-all-that apply (cata), rate-all-that apply (rata) and napping® as tools for discriminating reductive off-odors in wines

Free Hierarchical Sorting procedure: towards a better understanding of assessor’s perception?

Chardonnay wines: Sensory and Physico-chemical spaces

Intemporalité de l’espace sensoriel propre aux vins issus du cépage Chardonnay

Time stability of Chardonnay wines sensory space