Abstract
Rosemary extract is one of the natural food additives on the List of Existing Food Additives used in Japan. There are two types
of rosemary extract products on the Japanese market: water-soluble type and water-insoluble type. Since the two types are thought
to have different chemical compositions, investigation of their compositions is essential in order to ensure the safety and efficacy
of the products. In this study, LC/MS and GC/MS analyses were performed on products distributed as rosemary extract on the
Japanese market. The results showed that carnosol and carnosic acid, which are thought to be main components of rosemary
extract, were only present in the water-insoluble-type products. Many kinds of volatile compounds were also detected in the waterinsoluble-
type products, and the ratios of these compounds varied even among the products having similar amounts of carnosol and
its relatives. In the water-soluble-type products, rosmarinic acid and flavonoids were observed instead of carnosol, carnosic acid
and volatile compounds.
