perilla oil
Enable an agent to identify perilla seed oil, assess its composition and condition, and determine whether a particular lot is suitable for a proposed food or technical use.
Bundle → Layer → Finding → Questions Filled
5 bundles · 9 layers · 16 findings · 24 questions
Seed-oil identity and authenticity Establishes what counts as perilla oil and how a lot's identity is supported.
Botanical material boundary
Connects the oil to its seed source and distinguishes it from volatile extracts.
Seed-derived fixed oil
Record evidence that the material is the fixed oil of Perilla seeds, with botanical identification at the resolution supported by records.
- Which botanical taxon and plant part do the source records identify? provenance
- What evidence separates this material from perilla leaf essential oil or another extract? boundary
Authenticity and mixtures
Assesses whether composition and declarations support the claimed oil identity.
Perilla authenticity evidence
Combine traceability, blend declarations and appropriate analytical comparisons rather than treating a high alpha-linolenic acid result as conclusive.
- Does the measured profile agree with authenticated perilla seed-oil references appropriate to the source and treatment? measurement
- Which added oils or other ingredients are declared, and what evidence could reveal undeclared substitution? boundary
Processing and composition Links seed treatment and oil processing to the material's measured composition.
Seed-to-oil history
Records the treatments that produced the supplied oil.
Roasting, extraction and refining
Preserve evidence of seed roasting, extraction route and refining steps without inferring them from marketing terms or appearance.
- Were the seeds roasted, and what extraction and refining steps are documented for this lot? provenance
- Which measurable criteria support any cold-pressed, unrefined or roasted designation? definition
Lipid and minor constituents
Characterises the oil as a mixture rather than a single pure chemical.
Composition with reporting basis
Record fatty-acid measurements and relevant minor constituents with methods, units and clear distinction between native and added components.
- What are the measured alpha-linolenic, linoleic and oleic acid proportions, and on what analytical basis are they reported? measurement
- Which minor constituents or added antioxidants need quantification for the proposed use? measurement
Oxidation and preservation Tracks deterioration and the exposure conditions that affect remaining usability.
Current degradation state
Interprets chemical and sensory evidence together.
Multiple indicators of quality
Assess primary oxidation, secondary oxidation and hydrolysis with attention to processing-related sensory character and analytical limitations.
- What do the peroxide value, suitable secondary oxidation measurements and acid value indicate at the sampling date? measurement
- How is expected roasted-perilla aroma distinguished from off-odours associated with deterioration? boundary
Exposure and reassessment
Relates packaging and storage history to decisions about retesting and use.
Storage-dependent usability
Connect shelf-life evidence to the actual formulation, container, opening status and exposure history.
- What temperature, light and air exposure has the oil experienced, including after opening? provenance
- Which observed exposure or quality change requires retesting, restricted use or rejection? action
Grade and use decisions Determines what may be done with a specific lot using evidence appropriate to its intended application.
Food-grade evidence
Connects ingestion-related suitability to documented production and relevant specifications.
Edible lot acceptance
Require evidence appropriate to the source, processing route and market before classifying a lot as suitable for food use.
- Which food specification and jurisdiction apply, and what lot-level evidence demonstrates conformity? provenance
- Which contaminant, residual-solvent or allergen-related checks are required by this lot's production history and intended use? action
Culinary and technical performance
Evaluates application conditions while keeping modified oils and finished formulations at the correct boundary.
Application-specific suitability
Use evidence for the actual grade and operating conditions when considering heating or oxidative film formation; record chemical modification and technical additives explicitly.
- What evidence supports this grade under the proposed culinary heating conditions or technical drying conditions? measurement
- Does chemical modification or addition of technical driers require identifying the supplied material as a derivative or formulation? boundary
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Check these first
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these check these first hold for the sense of perilla oil this model covers, and on what evidence? provenance
Kinds and varieties
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these kinds and varieties hold for the sense of perilla oil this model covers, and on what evidence? provenance
Standards and regulation
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these standards and regulation hold for the sense of perilla oil this model covers, and on what evidence? provenance
Real-world use
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these real-world use hold for the sense of perilla oil this model covers, and on what evidence? provenance
Typical measurements
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these typical measurements hold for the sense of perilla oil this model covers, and on what evidence? provenance
Failure modes and hazards
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these failure modes and hazards hold for the sense of perilla oil this model covers, and on what evidence? provenance
Regional variation
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these regional variation hold for the sense of perilla oil this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of perilla oil this model covers, and on what evidence? provenance
Classifiers Filled
- Family
- Thing Registry
- Category
- Physical world and living systems
- Entry kind
- thing
- Plane
- PHY
- Domain
- PHY.MAT
What it is Filled
Perilla oil is a fixed vegetable oil obtained from the seeds of Perilla frutescens, composed predominantly of triacylglycerols and characteristically rich in the omega-3 fatty acid alpha-linolenic acid.
In scope
- Botanical identity and seed provenance of the oil
- Extraction, roasting, refining and blending status
- Fatty-acid composition and evidence of authenticity
- Oxidation, contamination and sensory condition
- Food or technical grade and application-specific suitability
- Storage history and remaining usability
Out of scope
- Cultivation and taxonomy of the living perilla plant
- Perilla leaf essential oil and isolated volatile compounds
- Whole seeds, seed meal and extraction residues
- Finished foods, supplements, cosmetics and coatings containing perilla oil
- Extraction equipment and manufacturing process design
- Clinical efficacy or treatment decisions involving perilla oil
Why it exists Filled
Enable an agent to identify perilla seed oil, assess its composition and condition, and determine whether a particular lot is suitable for a proposed food or technical use.
Distinguishing features Filled
- Trace botanical and plant-part records to Perilla seeds; a perilla name alone does not distinguish seed oil from leaf essential oil.
- Establish that the material is predominantly a fixed glyceride oil rather than a distilled volatile fraction.
- Compare the measured fatty-acid profile, including alpha-linolenic acid, with authenticated perilla seed-oil references; omega-3 content alone cannot distinguish it from flaxseed oil.
- Check blend declarations and complementary authenticity evidence before identifying a product containing perilla oil as unblended perilla oil.
- Use roasting, refining and additive records to distinguish grades; colour and aroma alone are insufficient.
What robots and AI may and may not do Filled
Must not
- Sell rancid or oxidized perilla oil as food.
- Present perilla oil as a treatment or cure for disease.
- Mislabel a blend or another oil as pure perilla oil.
- Use it as a cooking oil at high heat while claiming its omega-3 content is unchanged.
Only with a human decision
- Using it as a dietary supplement for a person on blood-thinning or other medicines.
May
- Report fatty acid composition, origin and storage instructions from labels or certificates of analysis.
- Advise storing it cool, dark and sealed because it oxidizes quickly.
Moral aspects Filled
- Health claims for oils can mislead people managing illness.
- Adulteration of specialty oils deceives buyers and harms honest producers.
Who is affected
- Consumers
- Perilla growers and pressers
- People with seed allergies
Owners Filled
Steward
The producer or seller; food safety authorities set the rules for sale.
Links to other meta-models Filled
parent
- Q7445643 - registry parent class
What else AI and robots need to interact with it Filled
Identity and identifiers required Filled
- Vercy registry: vr.tr.perilla-oil
- Wikidata: Q921630 (https://www.wikidata.org/wiki/Q921630)
Direct properties required Filled
- Botanical and plant-part identity: Documented Perilla taxon, cultivar where known, and seed source
- Extraction and treatment history: Pressed or solvent-extracted; roasted or unroasted seed; refining steps; unknown
- Fatty-acid profile: Percentage of total fatty acids, with analytical method and reporting basis
- Blend and additive status: Unblended, declared blend or unresolved; added oils and additives with concentrations where known
- Primary oxidation: Peroxide value in meq O2/kg oil, with method and sampling date
- Secondary oxidation: Method-appropriate secondary oxidation results, such as dimensionless p-anisidine value, with matrix limitations
- Hydrolytic condition: Acid value in mg KOH/g oil or free fatty acids with the reference fatty acid stated
- Sensory condition: Recorded colour, aroma and flavour where tasting is appropriate; expected, atypical or unresolved
- Storage exposure: Temperature history in °C, light exposure, oxygen protection, opening date and container condition
- Declared grade and conformity: Food or technical grade linked to a specification, jurisdiction and lot-level evidence
Recognition required Filled
- A clear, golden-yellow oil with a distinct nutty, grassy smell.
- Usually sold in small dark bottles, often labelled with a Korean name.
Capabilities and actions required Filled
- Classify a supplied material as perilla seed oil, a declared blend, a different perilla extract or unresolved material.
- Select authentication checks against documented botanical provenance and reference oil profiles.
- Compare lot measurements with a specification appropriate to its processing history and intended use.
- Choose storage and handling conditions that limit light, heat and oxygen exposure.
- Route a lot for acceptance, additional testing, quarantine or rejection using recorded evidence.
- Evaluate suitability for a specified culinary or drying-oil application without inferring suitability from the name alone.
Hazards and failure modes required Filled
- Rapid rancidity and loss of quality when exposed to light, heat or air.
- Adulteration with cheaper oils.
- Fire risk if overheated during cooking.
Standards and interfaces required Filled
- General Standard for the Labelling of Prepackaged Foods, Codex Alimentarius Commission (FAO/WHO).
Context of use required Filled
- Perilla seed oil is encountered as an edible oil in cooking, dressings and traditional food preparation.
- Its drying behaviour also supports technical uses in coatings and related materials.
- Suitability for food or technical use depends on the lot's processing history, composition and condition.
Sources Filled
- Wikidata item Q921630: perilla oil - identity and sense of the item
- Wikipedia: Perilla oil - general description of the item
Open questions
- Which botanical taxa and trade-name usages are included in this registry entry, and do authoritative references consistently restrict perilla oil to seed-derived fixed oil?
- Which authenticated composition ranges and complementary methods reliably distinguish perilla oil from flaxseed oil and plausible adulterant blends?
- Which current standards provide grade-specific acceptance limits, and which CAS or EC identifiers apply to the seed oil rather than essential oils or modified derivatives?
- Which shelf-life and heating studies support decisions for roasted, unroasted and refined grades under specified packaging and exposure conditions?
- Which contaminants, residual proteins and technical handling hazards require explicit controls for the processing routes and applications included in the final model?
Machine files
Provenance
thing registry research (pass 2) · unreviewed
Built from: models/things/publications/thing-q921630/spec.json