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(external) |
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 
4 of 7
- Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars (2019)
- Journal of Agricultural and Food Chemistry
(A1 Refereed original research article in a scientific journal) - Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices (2019)
- Food Chemistry
(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)
- LWT - Food Science and Technology
(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
(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 Journal
(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) (2019) Markkinen Niko, Laaksonen Oskar, Yang Baoru
(Other publication) - Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves (2019)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations (2019)
- Food Microbiology
(A1 Refereed original research article in a scientific journal) - Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations (2018)
- Food Chemistry
(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
(A1 Refereed original research article in a scientific journal) - Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum: impact on sugars, sugars alcohols, and organic acids (2018) Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium Niko Markkinen, Sarianna Koivula, Oskar Laaksonen, Baoru Yang
(A4 Refereed article in a conference publication ) - Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences (2018)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Sensory properties of Nordic edible mushrooms (2018)
- Food Research International
(A1 Refereed original research article in a scientific journal) - Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties (2017)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophae rhamnoides L. ssp rhamnoides) (2017)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders (2017)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - 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)
UTU Research Portal