• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.914-922
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• 2006

Korean traditional rice wines and liquors have been long brewed using nuruk or koji, cooked rice, How, yeast and some medicinal plants or herbs. The rosemary shrub (Rosmarinus officinalis L), belonging to the Labiatae family, is well recognized for its aromatic, antioxidant, antimicrobial and antitumoral properties. In this study, we investigated the effect of rosemary addition on the quality characteristics of Korean traditional rice wine. Wines containing different rosemary concentrations (0, 10, 20 or 30%) were ripened for 0, 5, 10, 15 and 20 days at 25C. The following quality characteristics were compared: pH, total acid, titratable acidity, amylase activity, color, reducing sugar amount, total sugar and ethanol. Although total acid increased, the pH of rosemary wine rapidly decreased during the rot 5-days of ripening, and these two changes were greatest in the wine containing 10% rosemary. The amount of both reducing sugar and ethanol in the wine rapidly increased during the rot 5-days of ripening, while total sugar content of rosemary wine decreased significantly with increasing ripening periods(p<0.05). According to the Hunter's color results, a significant color change in 'L' value was observed with increasing fermentation period in the wine containing 10% rosemary. Although 'a' value of control (0% rosemary liquor) increased during the ripening period, the addition of rosemary did not significantly affect 'a' or 'b' values. The transmittance of rosemary wines increased with increasing rosemary content but decreased throughout the ripening periods. Amylase activity decreased with increasing rosemary content, especially after a 5-day ripening period.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.283-288
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• 2003

The quality and sensory characteristics of kimchi added various levels of rosemary leaf during fermentation at 15$^{\circ}C$ were evaluated. Rosemary leaf amounts were added 0.5g(R0.5%), 1g(R1%), 1.5g(R1.5%) per brined chinese cabbage 100g. The pHs and reducing sugar contents of all experimental groups decreased with increasing the fermentation time, whereas levels of titratible acidity increased. The pHs and reducing sugar contents of experimental groups added rosemary leaf showed higher than control, but titratible acidity of these groups showed lower. Also, the period reached the maximum levels of the log number of lactic acid bacteria counts(cfu/ml) and total viable bacteria counts(cfu/ml) of experimental groups added rosemary leaf were more delayed than control. These results showed that the fermentation of experimental groups added various levels of rosemary leaf were slower than that of control. On the 5th day of fermentation which had most delicious kimchi flavor, the sensory evaluation analyzed by ANOVA followed Duncan's multiple range test showed that sour smell of experimental groups added rosemary leaf was significantly lower, but green flavor and green smell of these groups were significantly higher than control(p<0.05). The most preference among experimental groups was R0.5% and next was control, R1.5%, R1%.

• Food Science and Preservation
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• v.16 no.2
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• pp.155-159
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• 2009

Physicochemical properties of sponge cakes prepared using various amounts of rosemary powder were evaluated. Rosemary powder was used at 0, 0.1, 0.3, 0.5, and 0.7%(w/w). The second-stage specific densities of batter increased from 0.49 to 0.54 as the amount of rosemary powder rose from 0% to 0.7%(w/w). All specific densities were within the normal range. The pH of sponge cake batters increased as rosemary powder proportion rose, with statistical significance(p<0.05). The moisture contents of cake showed no difference on the first day but significantly decreased to 38.5-39.7% after 3 days. The acid values and peroxide values fell as the proportion of rosemary powder increased. With rising rosemary powder level, antioxidative capacity increased but physiological properties were not affected in the range of rosemary powder concentrations used in this study.

• Food Science and Preservation
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• v.17 no.1
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.158-163
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• 2006

This study developed rosemary Jeungpyun to increase the functional value and flavor of traditional Jeungpyun by adding rosemary Powder. Rosemary Jeungpyun containing 0%, 0.5%, 1%, 1.5% and 2% of rosemary powder was prepared and the moisture content, pH, color, texture and sensory properties of the samples were measured. With increasing rosemary powder content, the moisture content of rosemary Jeungpyun decreased, pH increased significantly, L-value decreased, and Hunter a and b-values significantly increased. Textural profile analysis showed that the hardness and brittleness were significantly increased but adhesiveness was decreased with increasing rosemary powder content. Sensory evaluation showing the highest value on air cell uniformity, flavor and overall acceptability of 0.5% rosemary Jeungpyun, which suggested the Possibility of rosemary Jeungpyun with improved sensory characteristics.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2021.04a
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• pp.43-43
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• 2021

로즈마리(Rosmarinus officinalis)는 지중해 지역이 원산이고 꿀풀과에 속하는 다년생 식물로 자생지에서는 식물의 크기가 2m까지 자라는 관목성 식물이다. 식용, 약용, 미용, 향료뿐 아니라 관상용으로도 널리 이용되고 있고 특히 향이 좋아 세계 로즈마리 추출물 시장은 연평균 4.8%씩 증가하여 2027년에는 10억 달러를 넘을 것으로 예측된다. 우리나라도 소비 트렌드 변화에 따른 이용성 확대로 신선허브의 수요가 증가하고 있으나 아직은 허브 식물원료의 대부분을 수입에 의존하고 있고, 로즈마리 역시 식물원료뿐 아니라 가공품까지 외국에서 수입하여 사용하는 실정이다. 2018년 로즈마리 수입량은 신선상태 978kg, 건조상태 23,404kg으로 높은 수입의존에 따른 가격 상승과 긴 유통기간에 의한 품질 저하 등의 문제가 발생하고 있다. 본 연구는 로즈마리 어린 순 재배 적정 삽수 길이를 설정하고 어린 순 생산 가능 기간을 구명하여 추후에 고품질 로즈마리 어린 순 집약생산을 위한 다단재배기술을 확립하고자 수행되었다. 삽수 길이는 5, 10, 15cm로 하였고, 삽목 시기는 4월 하순 ~ 8월 하순까지 30일 간격으로 5회 실시하였다. 적정 삽수 길이 설정 실험에서는 15cm 삽수 발근률이 85.6%로 가장 높았으며 신초 출현시기는 5월 26일, 어린 순 생산시기는 6월 23일로 가장 빨랐고 수확시까지 소요일수는 56일로 가장 짧았다. 기대수량 또한 728g/m²로 가장 높았다. 로즈마리 어린 순 생산 가능 기간 구명 실험에서는 4월 28일 삽목시 발근율이 85.6%로 가장 높았고 육묘기간은 28일 어린 순 생산까지 소요일수는 56일로 가장 짧았다. 삽목 시기별 어린 순 품질 및 생산량은 4월 28일 삽목시 품질이 좋았으며 기대수량 또한 728g/m²로 가장 높았다. 결과적으로 상품성 있는 어린순 생산에 적합한 삽수 길이는 15cm, 삽목 시기는 4월 하순 경에 했을 때, 로즈마리의 생육상태, 수확까지의 기간, 어린 순 생산량 등 종합적인 면에서 가장 우수한 값을 얻을 수 있었다.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.472-478
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• 2010

The effects of rosemary and $\alpha$-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg $\alpha$-tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg $\alpha$-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at $4^{\circ}C$ for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05) more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and $\alpha$-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher $a^*$), while no differences in $L^*$ and $b^*$ values were found. A synergistic effect was obtained from the combination of rosemary with $\alpha$-tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.

• Journal of Applied Biological Chemistry
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• v.56 no.3
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• pp.141-146
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• 2013

Constituents of the essential oil (EO)s and hydrosol of rosemary (Rosmarinus officinalis L.) and lavender (Lavandula angustifolia Mill.) were analyzed by gas chromatography-mass spectrometry (GC-MS). The identified major constituents were ${\alpha}$-pinene (40.96%), camphor (34.44%), verbenone (45.31%), and camphor (67.04%) in rosemary EO, lavender EO, rosemary hydrosol, and lavender hydrosol, respectively. The antioxidant activity of EO and hydrosol extracted from rosemary and lavender were evaluated. Both EO showed di(phenyl)-(2,4,6-trinitrophenyl) iminoazanium (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging activities as well as $Fe^{2+}$ ion chelating activity but no alkyl radical scavenging activity. Rosemary EO showed higher DPPH radical scavenging activity than lavender, whereas lavender EO showed higher $Fe^{2+}$ ion chelating activity. Both rosemary and lavender hydrosols showed alkyl radical scavenging activity, but only lavender hydrosol showed an activity on $Fe^{2+}$ chelating assay. Both rosemary and lavender hydrosols also protected the dermal fibroblast and the HaCaT keratinocytes against $H_2O_2$-induced cytotoxicity.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.221-230
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• 2011

This study aims to examine the quality characteristics of mackerel marinaded with different amounts of dry rosemary extract as there is increasingly higher interest in functional food. The changes of pH were appropriate for the quality characteristics of the product, and hardness and color difference were suitable for quality of mackerel. According to salimetry, it was found that mackerel marinaded with dry rosemary extract had lower salt content than that of traditional Andong mackerel; therefore, salt consumption could be reduced by adding dry rosemary extract. Moreover, mackerel marinaded with dry rosemary extract made its storage period much longer. As the reference test showed that R 2 got the best taste and overall acceptance, the optimum addition was found to be 2% of dry rosemary extract.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.116-129
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• 2013

The aim of this study is to investigate the effects of rosemary on the quality characteristics of tomato sauce during storage period(60days). As storage time went by, analysis of color differences of tomato sauce showed that "L", "a", "b"-value of tomato sauce less decreased with more herbs added, but there were no significant differences. As storage time went by, the pH ranged between 4.10-4.25, the sweetness between $10.50-9.67^{\circ}Brix$, and the salinity between 0.90~1.56 among all additions. Also, the more herbs were added, the more viscosity increased. The reducing sugar content ranged between 38.87-55.38, and its highest was shown in the sample with 0% of rosemary during the storage period. The sensory evaluation was performed with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability by 15 professional panelists. The result showed that the tomato sauce with 1% rosemary was the best in the color, flavor, taste, aftertaste, and overall acceptability. From the above results, the study suggests that the addition of 1% fresh rosemary to tomato sauce is recommended for commercial use.