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Examples
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The distinctive aroma of perilla is due to a terpene called perillaldehyde, which has a fatty, herbaceous, spicy character.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The distinctive aroma of perilla is due to a terpene called perillaldehyde, which has a fatty, herbaceous, spicy character.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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There are several different perilla varieties, some green, some red to purple with anthocyanins, some with no perillaldehyde and instead tasting of dill or lemon.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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It has a lemony but complex aroma produced by small quantities of a citrusy terpene and the main ingredient of perilla perillaldehyde.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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There are several different perilla varieties, some green, some red to purple with anthocyanins, some with no perillaldehyde and instead tasting of dill or lemon.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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It has a lemony but complex aroma produced by small quantities of a citrusy terpene and the main ingredient of perilla perillaldehyde.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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