Taste, aroma, color stability, and absence of precipitate formation are the key factors determining the quality of liqueurs. Above all, the beauty of the appearance of liqueur is the most important attribute. However, liqueur color can fade during the distribution process as well as upon exposure to light and heat during storage, eventually decreasing its consumption quality. A previous study by the author showed that the addition of rosemary extract to colored liqueur has better anti-fading effects than the addition of vitamin C. However, green odor has been observed following rosemary extract addition, and issues for realizing preparation conditions for rosemary extracts with reduced odor characteristics have not been addressed so far. In this study, we investigated and optimized the extraction methods for rosemary for colored liqueurs. Pigment fading of the colored liqueurs was suppressed, and the off-flavor from the rosemary extract could be removed to produce a savory-flavored liqueur.
