Culture, expertise et perception


G. Arvisenet, C. Dacremont, D. Valentin.

IngÉnieurs et techniciens

F. Griffon, J. Mallard, J. Melendrez Ruiz.


Mots-clés : perception, cognition, catégorisation, représentations mentales, expertise, culture.

Thématique : Compréhension des mécanismes perceptifs et cognitifs sous-jacents aux choix alimentaires chez l’adulte, en particulier les mécanismes dépendants de l’expérience liée à l’environnement social et culturel.

L'équipe en détail Ouvrir tous les onglets


Les travaux de l’équipe s’articulent autour de 2 thèmes principaux :

thème 1 : Mécanismes perceptifs et cognitifs sous-tendant la perception et la description des aliments

  • – Effet de l’expertise sur la catégorisation des aliments et des boissons (prototype vs exemplaires ou théories naïves)
  • – Effet du contexte sur la perception des aliments et des boissons (perception cross-modale, effets sémantiques)
  • – Effet de l’expertise sur les interactions chimio-sensorielles (perception analytique vs holistique, appariement boissons-aliments)
  • – Effet de la culture et de l’expertise sur la représentation de concepts mal définis (minéralité, qualité, oxydation prématurée, texture)
  • – Rôle du langage dans la perception du vin : comparaison entre culture (France vs Afrique du Sud, France vs Chine)

thème 2 : Le rôle de l’environnement socio culturel sur les représentations et les comportements alimentaires :

  • – Comprendre les représentations de l’alimentation pour faciliter l'appropriation de ressource alimentaire locale par les consommateurs à Madagascar
  • – Effet de la culture sur les motivations (sensorielle, affective et symbolique) sous-jacentes aux choix alimentaires et méthodes de cuisson des aliments
  • – Représentations sociales de boissons artisanales et industrielles au Mexique (bière, mezcal, téquila)
  • – Rôle de la familiarité et des attitudes et croyances dans l’acceptation des protéines végétales (yaourt soja, yaourt pois …)

Nous utilisons une approche interdisciplinaire associant des méthodes issues de la psychologie cognitive et sociale, de l’ethnographie et de l’évaluation sensorielle.


de-la-Fuente-Blanco, A., Sáenz-Navajas, M.-P., Valentin, D. and Ferreira, V. (2020). Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration. Food chemistry 307: 125553. doi: 10.1016/j.foodchem.2019.125553

Gomez-Corona, C., Pohlenz, A., Cayeux, I. and Valentin, D. (2020). Panel performance and memory in visually impaired versus sighted panels. Food Quality and Preference 80: 103807. doi: 10.1016/j.foodqual.2019.103807

Honoré-Chedozeau, C., Chollet, S., Lelièvre-Desmas, M., Ballester, J. and Valentin, D. (2020). From perceptual to conceptual categorization of wines: What is the effect of expertise? Food Quality and Preference 80: 103806. doi: 10.1016/j.foodqual.2019.103806

Dacremont, C. and Sester, C. (2019). Context in food behavior and product experience - a review. Current Opinion in Food Science 27(Special Issue): 115-122. doi: 10.1016/j.cofs.2019.07.007

Eschevins, A., Giboreau, A., Julien, P. and Dacremont, C. (2019). From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science 17: UNSP 100144. doi: 10.1016/j.ijgfs.2019.100144

Franco-Luesma, E., Honoré-Chedozeau, C., Ballester, J. and Valentin, D. (2019). Oxidation in wine: Does expertise influence the perception? Lwt-Food Science and Technology 116: 108511. doi: 10.1016/j.lwt.2019.108511

Gomez-Corona, C. and Valentin, D. (2019). An experiential culture: A review on user, product, drinking and eating experiences in consumer research. Food Research International 115: 328-337. doi: 10.1016/j.foodres.2018.11.035

Julliand, S., Dacremont, C., Omphalius, C., Villot, C. and Julliand, V. (2019). Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell. Animal 13(9): 1834-1842. doi: 10.1017/s1751731118003725

Mestres, C., Briffaz, A. and Valentin, D. (2019). Rice cooking and sensory quality. Rice: Chemistry and Technology, fourth Edition. J. Bao. Cambridge (England), Elsevier Inc.: 385-426. doi: 10.1016/b978-0-12-811508-4.00012-5

Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L. M., Patinho, I., Selani, M. M., Valentin, D. and Contreras-Castillo, C. J. (2019). Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt. Food Research International 121: 288-295. doi: 10.1016/j.foodres.2019.03.044

Shim, H.-K., Lee, C. L., Valentin, D. and Hong, J.-H. (2019). How a combination of two contradicting concepts is represented: The representation of premium instant noodles and premium yogurts by different age groups. Food Research International 125: 108506. doi: 10.1016/j.foodres.2019.108506

Brand, J., Kidd, M. c., van Antwerpen, L., Valentin, D., Naes, T. and Nieuwoudt, H. H. (2018). Sorting in combination with quality scoring: A tool for industry professionals to identify drivers of wine quality rapidly. South African Journal of Enology and Viticulture 39(2): 163-175. doi: 10.21548/39-2-3203

Eschevins, A., Giboreau, A., Allard, T. and Dacremont, C. (2018). The role of aromatic similarity in food and beverage pairing. Food Quality and Preference 65: 18-27. doi: 10.1016/j.foodqual.2017.12.005

Manescu, S., Poupon, D., Ballester, J., Abdi, H., Valentin, D., Lepore, F. and Frasnelli, J. (2018). Early-blind individuals show impaired performance in wine odor categorization. Neuroscience 390: 79-87. doi: 10.1016/j.neuroscience.2018.08.012

Thuleau, A., Dugay, J., Dacremont, C., Jemmali, Z., Elard, J., De Ricke, Y., Cassoux, N., Watson, S., Escande, M.-C. and Fromantin, I. (2018). Volatile organic compounds of malignant breast cancer wounds: identification and odors. Wounds : a compendium of clinical research and practice 30(11): 337-344.

Valentin, D., Chollet, S., Nestrud, M. and Abdi, H. (2018). Chapter 15 - Projective Mapping and Sorting Tasks. Descriptive Analysis in Sensory Evaluation (744 p.). S. E. Kemp, J. Hort and T. Hollowood. Chichester, West Sussex (England), John Wiley & Sons Ltd.: 535-559. doi: 10.1002/9781118991657.ch15

Valentin, D. and Gomez-Corona, C. (2018). Chapter 5 - Using ethnography in consumer research A2. Methods in Consumer Research. G. Ares and P. Varela. Cambridge (United Kingdom), Woodhead Publishing. Vol. 1: New Approaches to Classic Methods: 103-123. doi: 10.1016/B978-0-08-102089-0.00005-4

Wache, Y., Do, T.-L., Thi-Bao-Hoa Do, Thi-Yen Do, Haure, M., Ho, P.-H., Anal, A. K., Van-Viet-Man Le, Li, W.-J., Licandro, H., Lorn, D., Ly-Chatain, M.-H., Ly, S., Mahakarnchanakul, W., Dinh-Vuong Mai, Mith, H., Dzung-Hoang Nguyen, Thi-Kim-Chi Nguyen, Thi-Minh-Tu Nguyen, Thi-Thanh-Thuy Nguyen, Thi-Viet-Anh Nguyen, Hai-Vu Pham, Tuan-Anh Pham, Thanh-Tam Phan, Tan, R., Tien, T.-N., Tran, T., Try, S., Quyet-Tien Phi, Valentin, D., Quoc-Bao Vo-Van, Vongkamjan, K., Duc-Chien Vu, Nguyen-Thanh Vu and Son Chu-Ky (2018). Prospects for food fermentation in south-east Asia, topics from the tropical fermentation and biotechnology network at the end of the AsiFood Erasmus+project. Frontiers in Microbiology 9: 2278. doi: 10.3389/fmicb.2018.02278

de-la-Fuente-Blanco, A., Fernández-Zurbano, P., Valentin, D., Ferreira, V. and Sáenz-Navajas, M.-P. (2017). Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines. Food Quality and Preference 62(Supplement C): 155-161. doi: 10.1016/j.foodqual.2017.07.005

Gómez-Corona, C., Chollet, S., Escalona-Buendía, H. B. and Valentin, D. (2017). Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition. Food Quality and Preference 60(3): 113-122. doi: 10.1016/j.foodqual.2017.04.002

Gomez-Corona, C., Valentin, D., Escalona-Buenclia, H. B. and Chollet, S. (2017). The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers. Food Quality and Preference 60(3): 31-39. doi: 10.1016/j.foodqual.2017.03.008

Honoré-Chedozeau, C., Lelièvre-Desmas, M., Ballester, J., Chollet, S. and Valentin, D. (2017). Knowledge representation among assessors through free hierarchical sorting and a semi-directed interview: Exploring Beaujolais wines. Food Quality and Preference 57: 17-31. doi: 10.1016/j.foodqual.2016.11.008

Lelievre-Desmas, M., Valentin, D. and Chollet, S. (2017). Pivot profile method: What is the influence of the pivot and product space? Food Quality and Preference 61: 6-14. doi: 10.1016/j.foodqual.2017.05.002

Paravisini, L., Moretton, C., Gouttefangeas, C., Nigay, H., Dacremont, C. and Guichard, E. (2017). Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release. Food Research International 100(Part 1): 209-215. doi: 10.1016/j.foodres.2017.07.003

Parr, W. V., Valentin, D., Reedman, P., Grose, C. and Green, J. A. (2017). Expectaction or sensorial reality? An empirical investigation of the biodynamic calendar for wine drinkers. PLoS One 12(1): e0169257. doi: 10.1371/journal.pone.0169257

Parr, W. V. and Valentin, D. (2017). Le sens du vin : Contribution de la psychologie cognitive à une meilleure compréhension de la dégustation du vin et des dégustateurs. Revue des Oenologues et des Techniques Vitivinicoles et Oenologiques 163: 48-51.

Rodrigues, H., Sáenz-Navajas, M.-P., Franco-Luesma, E., Valentin, D., Fernández-Zurbano, P., Ferreira, V., De La Fuente Blanco, A. and Ballester, J. (2017). Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines. Food Chemistry 230: 553-562. doi: 10.1016/j.foodchem.2017.03.036

Sáenz-Navajas, M.-P., Avizcuri, J.-M., Ferrero-del-Teso, S., Valentin, D., Ferreira, V. and Fernandez-Zurbano, P. (2017). Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines. Food Research International 94: 54-64. doi: 10.1016/j.foodres.2017.02.002

Thomas, E., Puget, S., Valentin, D. and Songer, P. (2017). Sensory evaluation-profiling and preferences. Craft and Science of Coffee (556 p.). B. Folmer. San Diego, California (United States), Elsevier Academic Press Inc.: 419-456. doi: 10.1016/b978-0-12-803520-7.00018-9

Paravisini, L., Prot, A., Gouttefangeas, C., Moretton, C., Nigay, H., Dacremont, C. and Guichard, E. (2015). Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography. Food Chemistry 167: 281-289. doi: 10.1016/j.foodchem.2014.06.101

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