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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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The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundariesFood Research International, 2011, 44 (1), pp.456-464. ⟨10.1016/j.foodres.2010.09.022⟩
Article dans une revue
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La spazio sensoriale proprio dei vini prodotti da varieta Chardonnay e la sua relazione con la componente volatileVino e territorio, Tipicita del vino e gusti del consumatore, FrancoAngeli, pp.73-80, 2010
Chapitre d'ouvrage
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Sensory space of typical Chardonnay wines and its relation to volatile compositionThe 21. Entretiens Lallemand “Sensory development of cool-climate varietals during wine fermentation”, Apr 2009, Geisenheim, United Kingdom
Communication dans un congrès
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Sensory space of typical Chardonnay wines and its relation to volatile composition8. Pangborn sensory science symposium, Jul 2009, Florence, Italy. 23 p
Communication dans un congrès
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Construction de l'image olfactive propre à la typicité des vins issus du cépage Chardonnay et ses liens avec la composition en composés volatilsSimposio Internazionale : Tipicita del Vino e Preferenze del Consumatore. Esperienze a confronto, Oct 2008, Casteggio, Pavia, Italie
Communication dans un congrès
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Vins issus du cépage Chardonnay : espaces sensoriel et aromatique8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. pp.751-753
Communication dans un congrès
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Expertise and typicality: what makes a chardonnay wine a chardonnay45ème Annual Meeting of the Psychonomic Society, 2004, Minneapolis, United States
Communication dans un congrès
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Time stability of Chardonnay wines sensory space30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hungary
Poster de conférence
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Physico-Chemical investigations related to the odor quality of Chardonnay wines7. Pangborn sensory science symposium, Aug 2007, Minneapolis, United States
Poster de conférence
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Chardonnay wines: Sensory and Physico-chemical spaces8. Symposium International d'Œnologie "Œno 2007", Jun 2007, Bordeaux, France. 2007
Poster de conférence
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Intemporalité de l’espace sensoriel propre aux vins issus du cépage Chardonnay30. World Congress of Vine and Wine. General Assembly of the OIV, Jun 2007, Budapest, Hongrie
Poster de conférence
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Arôme du vin : de la physico-chimie des composés clés à la perception et aux représentationsJournée d'animation scientifique de l'Institut Federateur de Recherche n°92, Jun 2006, Dijon, France
Poster de conférence
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