Jiang et al. [37] found that the rosemary essential oil (Rosmarinus officinalis L.) (REO) can be used in the food industry as a flavoring agent and preservative because of its antimicrobial and antioxidant properties [37]. Among the terpenes found in the composition of REO, the main components are the following: cineole, camphor, α-pinene, camphene, and α-terpineol [38,39].