Oskar Laaksonen
PhD, Docent
osanla@utu.fi +358 29 450 4168 +358 50 597 4650 Itäinen Pitkäkatu 4 C Turku Office: 7038 ORCID identifier: https://orcid.org/0000-0003-2467-8564 |
Areas of expertise
Sensory quality of food; Sensory evaluation; Flavor chemistry; Taste; Berries; Phenolic compounds; Liquid chromatography; Gas chromatography; Multivariate statistics in food sciences
Sensory quality of food; Sensory evaluation; Flavor chemistry; Taste; Berries; Phenolic compounds; Liquid chromatography; Gas chromatography; Multivariate statistics in food sciences
Research
- Impact of processing on sensory quality of food
- Flavor and taste chemistry of plant-based foods
- Sensomics of foods
Teaching
Sensory Evaluation of Food
Applied Multivariate Methods in Food Sciences
Publications 
1 of 7
- Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)
- Beverages
(A1 Refereed original research article in a scientific journal) - Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan (2025)
- Journal of Cereal Science
(A1 Refereed original research article in a scientific journal) - Improving the sensory quality and health attributes of goji berry wine with Lachancea thermotolerans: A focus on acidity, aroma, and phenolic enrichment (2025)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Omenamehun puristamisen sivuvirrasta viinietikkaa (2025)
- Kehittyvä elintarvike
(D1 Article in a professional journal) - Sensory and volatile compound profiles in tempeh-like products from faba bean and oats (2025)
- Current Research in Food Science
(A1 Refereed original research article in a scientific journal) - Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Storage stability of berry mueslis with special focus on phenolic compounds (2025)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Towards new properties of strawberry : Chemical composition and sensory properties of species-reconstructed garden strawberry progenies (2025)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Characterization of first-generation interspecific strawberry hybrids, crossing of first generation of F. chiloensis and F. virginiana, by metabolomics analysis (1H NMR), volatile analysis (GC-MS), phenolic analysis (LC-MS), and sensory evaluation (2024) Metabolomics 2024 Vecenâncio da Silva, Carla; Kelanne, Niina; Laaksonen, Oskar; Haikonen, Tuuli; Yang, Baoru; Kortesniemi, Maaria
(Poster) - Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2024)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Potential of cyclodextrins in food processing for improving sensory properties of food (2024)
- Food Innovation and Advances
(A2 Refereed review article in a scientific journal ) - Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study (2024)
- Food Research International
(A1 Refereed original research article in a scientific journal) - Aroma characteristics of volatile compounds brought by variations in microbes in winemaking (2023)
- Food Chemistry
(A2 Refereed review article in a scientific journal ) - Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages (2023)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii (2023)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Composition of Sugars, Organic Acids, Phenolic Compounds, and Volatile Organic Compounds in Lingonberries (Vaccinium vitis-idaea L.) at Five Ripening Stages (2023)
- Foods
(A1 Refereed original research article in a scientific journal) - Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)
- Food Research International
(A1 Refereed original research article in a scientific journal) - Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping (2023)
- Foods
(A1 Refereed original research article in a scientific journal)
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