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dominique valentin
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Documents
Identifiants chercheurs
- 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
Présentation
Dominique Valentin received a Ph.D in applied cognition and neuroscience from the University of Texas at Dallas in 1996. She is currently an associate professor at AgroSup Dijon where she teaches sensory evaluation, cognitive psychology and multivariate statistics to food science engineering students and master students. Her research deals with cognitive processes involved in the perception of food products and beverages. She is particularly interested in understanding the effect of experience and culture on how we perceive, categorize, appreciate and describe chemosensory stimuli. Shis is also a Professor Extraordinary at the Department of Viticulture and Oenology in Stellenbosh (SA) since 2019.
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Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like modelsOENO One, 2023, 57 (2), pp.489-503. ⟨10.20870/oeno-one.2023.57.2.7089⟩
Article dans une revue
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Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentrationFood Chemistry, 2020, 307 (1), pp.125553. ⟨10.1016/j.foodchem.2019.125553⟩
Article dans une revue
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Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)Food Research International, 2016, 87, pp.152 - 160. ⟨10.1016/j.foodres.2016.07.004⟩
Article dans une revue
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Wine Quality Perception: A Sensory Point of ViewVictoria 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
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Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perceptionThe Sense of Taste, Nova Science Publishers, Inc., 2012, 978-2-61209-748-0
Chapitre d'ouvrage
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Novel contribution to the study of mouth-feel properties in winesMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland
Communication dans un congrès
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Modulation of bitterness by aroma: cross modal interactions in red wineSeventh European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France
Communication dans un congrès
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The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approachEUROFOODCHEM XVII, May 2013, Istanbul, Turkey
Communication dans un congrès
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Check-all-that apply (cata), rate-all-that apply (rata) and napping® as tools for discriminating reductive off-odors in wines4. 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
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Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodologyMacromolecules and Secondary Metabolites of Grapevine and Wine, Jun 2016, Changins, Switzerland
Poster de conférence
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Understanding intrinsic quality assessment of red wines by experts6th European Conference on Sensory and Consumer Research, Sep 2014, Copenhague, Denmark
Poster de conférence
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