Perilla is an aromatic plant derived from the mint family (Lamiaceae). It has a pleasant minty smell and is one of the most commonly used culinary herbs in Eastern Asian cuisines.
The extract mainly contains essential oil, whose composition may vary depending on the cultivar. The main constituent is perillaldehyde, which has a distinct herbaceous smell and sweet taste.
The extract also contains flavonoids and other terpenes, which are responsible for the antioxidant properties of the extract.
Science
1
Ravindran, P. N., & Shylaja, M. (2006). Perilla. Handbook of Herbs and Spices, 482–494.
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