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 15
- Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques (2026)
- npj Science of Food
(A1 Refereed original research article in a scientific journal) - Effect of Torulaspora delbrueckii and Saccharomyces cerevisiae fermentation on chemical composition of ciders made from traditional Finnish apple cultivars (2026)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Ruuan 3D-tulostus hypen jälkeen (2026)
- Kehittyvä elintarvike
(D1 Article in a professional journal) - Utilization of Saccharomycodes ludwigii and Torulaspora delbrueckii in production of Ale-type beers with low alcoholic contents (2026)
- Food Bioscience
(A1 Refereed original research article in a scientific journal) - Volatile compounds and sensory profile of suspensions of fresh and stored oat flour from batches of pure Finnish cultivars (2026)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Yeast fermented alcoholic fruit beverages: A systematic review (2026)
- Food Bioscience
(A2 Refereed review article in a scientific journal ) - Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)
- Beverages
(A1 Refereed original research article in a scientific journal) - Evaluation of 3D printing inks and printed edible spoons made from food processing side streams (2025)
- LWT - Food Science and Technology
(A1 Refereed original research article in a scientific journal) - Hedelmäinen olut miellyttää sekä Suomessa että Kiinassa (2025)
- Kehittyvä elintarvike
(D1 Article in a professional 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)
UTU Research Portal