
Oskar
Laaksonen
Docent, Department of Life Technologies
University Lecturer, Food Sciences
PhD, Docent
Links
Areas of expertise
Sensory quality of food
Sensory evaluation
Flavor chemistry
Taste
Berries
Phenolic compounds
Liquid chromatography
Gas chromatography
Multivariate statistics in food sciences
Teaching
Sensory Evaluation of Food
Applied Multivariate Methods in Food Sciences
Research
- Impact of processing on sensory quality of food
- Flavor and taste chemistry of plant-based foods
- Sensomics of foods
Publications
Sensory and volatile compound profiles in tempeh-like products from faba bean and oats (2025)
Current Research in Food Science
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Characterization of Commercial Non-Alcoholic Beers in Two Locations, Finland and China (2025)
Beverages
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Sensory profiles and oxidative stability of linseed oil microencapsulated with pea, soy, and whey proteins in high-fat food models (2025)
LWT - Food Science and Technology
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Characterization of first-generation interspecific strawberry hybrids, crossing of first generation of F. chiloensis and F. virginiana, by metabolomics analysis (1H NMR), volatile analysis (GC-MS), phenolic analysis (LC-MS), and sensory evaluation (2024)
Metabolomics
(Konferenssiposteri)
Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts (2024)
Food Bioscience
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Potential of cyclodextrins in food processing for improving sensory properties of food (2024)
Food Innovation and Advances
(Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2))
Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar (2024)
Food Bioscience
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study (2024)
Food Research International
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Effect of ripening temperature on the chemical composition of lingonberries (Vaccinium vitis-idaea L.) of northern and southern origin (2023)
Food Research International
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )
Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage (2023)
LWT - Food Science and Technology
(A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä )