Differences in perceptions of perilla by Korean and Italian subjects were analyzed. Descriptive analysis was used to verify how Italian assessors described the sensory properties of an unknown product. Italian subjects used the attributes grass, fennel, balsamic, and almond to describe the unfamiliar odor of perilla and perceived perilla as being bitter, astringent and as having a cooling and tingling effect. Projective mapping and hedonic testing were used to compare Italian and Korean subjects odor perceptions and acceptability. Napping results showed that both groups had similar odor perceptions, but Italian subjects tended to associate perilla with other odors whereas Korean subjects were able to specifically identify perilla. Also, Korean subjects generally gave low scores for perilla beverages, but not as low as Italian subjects, suggesting that familiarity plays an important role in food appreciation.