Research on volatile compounds in rosemary essential oil that enhance lemon flavor

Taking inspiration from food pairings and identifying the compounds that contribute to their flavor synergy is an effective approach to developing new flavorings. We focused on the popular combination of rosemary and lemon. In this study, we evaluated the effects of compounds contained in rosemary essential oil on the aroma and taste of lemon by using our proprietary analysis technology "TASTING-GC”.
As a result, we identified prenyl mercaptan as a compound that enhances the lemon peel-like odor, and estimated (Z)-1,5-octadien-3-one as a compound that enhances the thickness.
This research results were presented at the 69th Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (2025) and received a Best Presentation Award.