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 
7 of 8
- Olfactory cues associated with approach and avoidance of foods: a pilot study (2014) Antti Knaapila, Oskar Laaksonen, Ulla Hoppu, Hanna Lagström, Mari Sandell
(Other publication) - (2014) Antti Knaapila, Laura Merinen, Oskar Laaksonen, Mari Sandell
(Other publication) - Sensory contribution of ethyl-β-D-glucoside isolated from sea buckthorn juice (2014) Oskar Laaksonen, Mari Sandell, Sari Puputti, Heikki Kallio, Baoru Yang
(Other publication) - Stability and consumer acceptance of spray-dried betanin in model juices (2014) Kaimainen Mika, Järvenpää Eila, Laaksonen Oskar, Sandell Mari, Huopalahti Rainer
(Other publication) - (2013) Sandell Mari, Laaksonen Oskar
(Other publication) - Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars (2013)
- Journal of Agricultural and Food Chemistry
(A1 Refereed original research article in a scientific journal) - Explaining and predicting individually experienced liking of berry fractions by the hTAS2R38 taste receptor genotype (2013)
- Appetite
(A1 Refereed original research article in a scientific journal) - Factors affecting taste of black currant (Ribes Nigrum) juice (2013) Laaksonen Oskar, Yang Baoru, Sandell Mari
(Other publication) - Impact of hTAS2R38 genotype together with gender on consumption of Nordic red berries (2013) Puolimatka Tuuli, Hoppu Ulla, Knaapila Antti, Laaksonen Oskar, Sandell Mari
(Other publication) - Influence of variety and processing technology on quality factors of black currant juices (2013) EUROFOODCHEM XVII, Istanbul Yang Baoru, Laaksonen Oskar, Mäkilä Leenamaija, Tahvonen Risto, Kallio Heikki
(Other publication) - Learning about senses: Associating colours to sweet and sour tastePhysico-chemical properties explaining hedonic response to black currant press residue based snacks produced by extrusion cooking (2013) Laaksonen Oskar, Terho Hilkka, Knaapila Antti, Mattila Saila, Puolimatka Tuuli, Sandell Mari
(Other publication) - (2013) Book of Abstracts Mäkilä L, Laaksonen O, Kallio H, Vahvaselkä M, Myllymäki O, Lehtomäki I, Laakso S, Jahreis G, Ramos Diaz JM, Jouppila K, Yang B
(Other publication) - Sensory quality and compositional characteristics of blackcurrant juices produced by different processes (2013)
- Food Chemistry
(A1 Refereed original research article in a scientific journal) - Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions (2012)
- Journal of Agricultural and Food Chemistry
(A1 Refereed original research article in a scientific journal) - Compositional Differences of Phenolic Compounds between Black Currant (Ribes nigrum L.) Cultivars and Their Response to latitude and Weather Conditions (2012)
- Journal of Agricultural and Food ChemistryFood Chemistry
(A1 Refereed original research article in a scientific journal) - Flavour properties and chemistry of berries.Astringent food compounds and their interactions with taste properties (2012) Berries: Properties, Consumption and Nutrition Sandell M, Laaksonen O, Lunden S
(A3 Refereed book chapter or chapter in a compilation book) - The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability2012
- 2011 Laaksonen Oskar
(G5 Article dissertation ) - Flavonoids, sugars and fruit acids of alpine bearberry (Arctostaphylos alpina) from Finnish Lapland (2011)
- Food Research International
(A1 Refereed original research article in a scientific journal) - Orosensory contributing compounds in crowberry (Empetrum nigrum) press-by products (2011)
- Food Chemistry
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