The effect of addition of perilla oil microcapsule to quark cheese on its texture properties was investigated. Results showed that addition of perilla oil microcapsule affected various texture parameters of quark. Quark hardness increased followed by a decrease with increasing addition of perilla oil microcapsule, and springiness dramatically rebounded, showing statistical significance (P ＜ 0.05) when the addition level was 2%. Perilla oil did not significantly affect the cohesiveness of quark regardless of its being microencapsulated or not, while the resilience was significantly changed (P ＜ 0.05) by addition of perilla oil microcapsule. Native and microencapsulated perilla oil had similar effects on the adhesiveness of quark.