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

9 of 15

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
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)
(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 ChemistryFood Chemistry
Maaria Kortesniemi, Sirli Rosenvald, Oskar Laaksonen, Anita Vanag, Tarja Ollikka, Kristel Vene, Baoru Yang
(A1 Refereed original research article in a scientific journal)
Sensory properties of Nordic edible mushrooms (2018)
- Food Research InternationalFood Chemistry
Aisala H., Laaksonen O., Manninen H., Raittola A., Hopia A., Sandell M.
(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
Mäkilä Leenamaija, Laaksonen Oskar, Kallio Heikki, Yang Baoru
(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)
Yang W, Laaksonen O, Kallio H, Yang BR
(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)
Laaksonen O., Kuldjärv R., Paalme T., Virkki M., Yang B.
(A1 Refereed original research article in a scientific journal)

Sensory Evaluation of Food

Applied Multivariate Methods in Food Sciences