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Perilla L. is the genus of annual herbaceous plants of Lamiaceae Lindl. family, originated in Eastern Asia (1, 2). According to the plant genetic analysis, Perilla L. contains four species: most commonly cultivated Perilla frutescens L. Britton, and three wild species: Perilla hirtella Nakai, Perilla seytoensis G. Honda and Perilla citriodora Nakai (3, 4). The other species e.g. Perilla aguta Benth., Perilla albiflora Odash., Perilla ocimoides L. are ascribed to Perilla frutescens species, which are medicinal and spice plants with a long application history in Asia (1, 5). Perilla frutescens L. Britton has been cultivated in the collection of medicinal plants at Kaunas Botanical Garden of Vytautas Magnus University in Lithuania since 1990. P. frutescens is a new perspective medicinal, spice and decorative plant which has already enriched national genetic resources and diversity of species. The investigations of plant growth, vegetation rhytmics and its dependence upon ecological factors, has been carried out since 1998 (6, 7). Perilla is an essential oil accumulating plant. Essential oil is accumulated in the glandular trichomes on the surface of stems and leaves (1, 8). Herbal raw material is composed of fresh and dried terraneous parts: leaves (Perillae folium), fruit (Perillae fructus) (9). According to the main volatile component of essential oil, plants can be classified into the chemotypes (1, 10, 11). Perillaldehyde type (PA) is used in culinary and traditional Chinese medicine. Major constituent is perillaldehyde, other constituents are limonene, linalool, β-caryophyllene, 1-menthol, α

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