With the advancement and diversification of the bread industry, eco-friendly products with less sugar and salt, and containing functional ingredients are being developed. To develop healthy bread, Korean pine leaf powder was added in different proportions (0%, 1%, 3%, 5%, and 7%), and the quality characteristics of the bread, namely height, moisture, color value, texture, antioxidant property, and sensory characteristics were evaluated. As the amount of leaf powder was increased in the bread, L-value in the range of 53.45~85.05 (p<0.001) and adhesiveness in the range of 0.13~0.32 mJ (p<0.001) decreased significantly, whereas b-value in the range of 16.75~30.74 (p<0.001), total polyphenol content in the range of 466.83~669.13 ug/mL, ABTS- in the range of 0.46~43.23%, DPPH-radical in the range of 1.39~45.76%, scavenging capacities (p<0.001), color in the range of 3.27~5.40 (p=0.017) and texture in the range of 4.33~4.80 (p=0.006) preferences increased significantly. This study could increase the utilization of Korean pine leaf and the production of healthy food with antioxidant properties.

The interest of natural chemicals has been increased because of inflection of endocrine disruptor and fatal health danger originated from artificial chemical compounds. The essential oil is one of the representative natural chemicals which can be collected from the most plants and can be applied to high value‐added merchandise such as the antiseptics, anti‐oxidants and deodorants. In this study, essential oil was testified to remove odor such as NH3. In case of the essential oil of a pine leaf, removal efficiency of NH3 was about 100%. The NH3 removal efficiency of the mixed solution (mixture of essential oil and ethanol) was slightly lower than that of pure essential oil and this leads to the conclusion that use of mixture is more economical and effective to control the odor.