PhD, Docent Oskar Laaksonen - UTU Tutkimustietojärjestelmä

Oskar Laaksonen
PhD, Docent

- University Lecturer,
Food Sciences (Department of Life Technologies)
- Docent,
Department of Life Technologies (Faculty of Technology)

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

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

4 of 8

Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scalePumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil (2020)
- European Food Research and TechnologyLWT - Food Science and Technology
Laaksonen O., Mäkilä L., Jokinen M., Metz T., Kallio H., Yang B.
(A1 Refereed original research article in a scientific journal)
Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts (2020)
- Journal of Agricultural and Food Chemistry
Niina Kelanne, Baoru Yang, Laura Liljenbäck, Oskar Laaksonen
(A1 Refereed original research article in a scientific journal)
(2020)
Ogrodowska D., Laaksonen O., Tańska M., Konopka I., Linderborg K.
(A1 Refereed original research article in a scientific journal)
Pyranoanthocyanins in bilberry (Vaccinium myrtillus L) wines fermented with Schizosaccharomyces pombe and their evolution during agingSensory characteristics contributing to pleasantness of oat product concepts by finnish and Chinese consumers (2020)
- Food Chemistry
Shuxun Liu, Oskar Laaksonen, Wei Yang, Bolin Zhang, Baoru Yang
(A1 Refereed original research article in a scientific journal)
(2020)
- Foods
Laaksonen O., Ma X., Pasanen E., Zhou P., Yang B., Linderborg K.M.
(A1 Refereed original research article in a scientific journal)
Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophae rhamnoides L.) berries (2019)
- International Journal of Food Science and Technology
Ma XY, Yang W, Marsol-Vall A, Laaksonen O, Yang BR
(A1 Refereed original research article in a scientific journal)
Compositional Diversity among Blackcurrant (Ribes nigrum) Cultivars Originating from European Countries (2019)
- Journal of Agricultural and Food Chemistry
Ye Tian, Oskar Laaksonen, Heta Haikonen, Anita Vanag, Huma Ejaz, Kaisa Linderborg, Saila Karhu, Baoru Yang
(A1 Refereed original research article in a scientific journal)
Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice (2019)
- Foods
Chen YQ, Ouyang XY, Laaksonen O, Liu XY, Shao Y, Zhao HF, Zhang BL, Zhu BQ
(A1 Refereed original research article in a scientific journal)
Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars (2019)
- Journal of Agricultural and Food Chemistry
Wei Yang, Xueying Ma, Oskar A. Laaksonen, Wenjia He, Heikki Kallio and Baoru Yang
(A1 Refereed original research article in a scientific journal)
(2019)
- Food ChemistryLWT - Food Science and Technology
Alexis Marsol-Vall, Oskar Laaksonen, Baoru Yang
(A1 Refereed original research article in a scientific journal)
Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice (2019)
Niina Kelanne, Oskar Laaksonen, Tanja Seppälä, Wei Yang, Kristiina Tuukkanen, Jussi Loponen, Baoru Yang
(A1 Refereed original research article in a scientific journal)
Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices (2019)
- Food Chemistry
Markkinen N, Laaksonen O, Nahku R, Kuldjärv R, Yang B
(A1 Refereed original research article in a scientific journal)
Luminometric label array for quantification of metal ions in drinking water – Comparison to human taste panel (2019)
- Microchemical JournalFood Chemistry
Tanja Seppälä, Tuuli Ruponen, Mari Sandell, Parisa Movahedi, Ileana Montoya Perez, Leo Lepistö, Oskar Laaksonen, Tapio Pahikkala, Harri Härmä, Sari Pihlasalo
(A1 Refereed original research article in a scientific journal)
Non-targeted 1H-NMR metabolomics as a tool for analysis of lactic acid fermented sea buckthorn juice (poster presentation)Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations2019 Markkinen Niko, Laaksonen Oskar, Yang BaoruOther publication
Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leavesChemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations (2019)
Xueying Ma, Johanna Moilanen, Oskar Laaksonen, Wei Yang, Elina Tenhu, Baoru Yang
(A1 Refereed original research article in a scientific journal)
(2019)
- Food Microbiology
Shuxun Liu, Oskar Laaksonen, Baoru Yang
(A1 Refereed original research article in a scientific journal)
(2018)
- Food Chemistry
Shuxun Liu, Oskar Laaksonen, Maaria Kortesniemi, Marika Kalpio, Baoru Yang
(A1 Refereed original research article in a scientific journal)
Consumer segmentation based on genetic variation in taste and smell (2018) Methods in consumer research: New Approaches to Classic Methods Mari Sandell, Ulla Hoppu, Oskar Laaksonen
(A3 Refereed book chapter or chapter in a compilation book)
Impact of enzyme treatment on flavour of aronia juice (2018) Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium Mari Sandell, Anita Vanag, Oskar Laaksonen
(A4 Refereed article in a conference publication )
Individual Differences in the Perception of Color Solutions (2018)
- Foods
Ulla Hoppu, Sari Puputti, Heikki Aisala, Oskar Laaksonen, Mari Sandell
(A1 Refereed original research article in a scientific journal)

Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences