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 
10 of 15
- Impact of enzyme treatment on flavour of aronia juice (2017) Sandell M, Vanag A, Laaksonen O
(Other publication) - Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum (poster presentation) (2017) Niko Markkinen, Sarianna Koivula, Oskar Laaksonen, Baoru Yang
(Other publication) - Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia (2017)
- Appetite
(A1 Refereed original research article in a scientific journal) - Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophae rhamnoides L.) Berries (2017)
- Journal of Agricultural and Food Chemistry
(A1 Refereed original research article in a scientific journal) - Sensory profile of ethyl β-D-glucopyranoside and its contribution to quality of sea buckthorn (Hippophae rhamnoides L.) (2017)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Spray dried betanin as food colourant in model juices (2017) Kaimainen M, Laaksonen O, Järvenpää E, Sandell M, Yang B
(Other publication) - Taste characteristics of wild edible Nordic mushrooms (2017) Aisala H, Rauttila A, Laaksonen O, Sandell M
(Other publication) - Uusia vaihtoehtoja marjojen hyödyntämiseen teollisuudessa (2017)
- Kehittyvä elintarvike
(D1 Article in a professional journal) - Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophaë rhamnoides L.) and influence of growth sites (2016)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Genetic basis of flavor sensitivity and food preferences (2016) Flavor: From Food to Behaviors, Wellbeing and Health Hoppu Ulla, Knaapila Antti, Laaksonen Oskar, Sandell Mari
(A3 Refereed book chapter or chapter in a compilation book)
UTU Research Portal