{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T12:00:23Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 22.3, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a0957c-87ba-7a90-8e89-194d31daa314\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: perilla oil\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 044: 1001 reg", "usd": 0.0, "recall": true }, "codex": { "seconds": 61.8, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a0957c-87cb-70c2-ae50-892b1087db39\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: perilla oil\nRegistry id: vr.tr.perilla-oil\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\n" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:50:28+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "standards_and_regulation", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:33+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q921630", "registryId": "vr.tr.perilla-oil", "name": "perilla oil", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q921630/", "model": { "registry_id": "vr.tr.perilla-oil", "name": "perilla oil", "purpose": "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.", "definition": "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.", "scope_statement": "This model owns perilla oil as a variable-composition material derived from Perilla seeds, including its botanical provenance, extraction and refining history, fatty-acid profile, quality state, grade and use constraints.", "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" ], "distinguishing_features": [ "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." ], "characteristics": [ { "name": "Botanical and plant-part identity", "kind": "relation", "unit_or_values": "Documented Perilla taxon, cultivar where known, and seed source", "why_it_matters": "Separates perilla seed oil from other botanical oils and perilla leaf extracts." }, { "name": "Extraction and treatment history", "kind": "category", "unit_or_values": "Pressed or solvent-extracted; roasted or unroasted seed; refining steps; unknown", "why_it_matters": "Supports interpretation of flavour, residual constituents and suitable applications." }, { "name": "Fatty-acid profile", "kind": "measurement", "unit_or_values": "Percentage of total fatty acids, with analytical method and reporting basis", "why_it_matters": "Characterises alpha-linolenic, linoleic and oleic acid contributions and supports authenticity assessment." }, { "name": "Blend and additive status", "kind": "category", "unit_or_values": "Unblended, declared blend or unresolved; added oils and additives with concentrations where known", "why_it_matters": "Distinguishes the source material from formulated products and affects interpretation of measurements." }, { "name": "Primary oxidation", "kind": "measurement", "unit_or_values": "Peroxide value in meq O2/kg oil, with method and sampling date", "why_it_matters": "Provides one indicator of oxidative condition but cannot establish freshness by itself." }, { "name": "Secondary oxidation", "kind": "measurement", "unit_or_values": "Method-appropriate secondary oxidation results, such as dimensionless p-anisidine value, with matrix limitations", "why_it_matters": "Helps detect deterioration that peroxide value alone may miss." }, { "name": "Hydrolytic condition", "kind": "measurement", "unit_or_values": "Acid value in mg KOH/g oil or free fatty acids with the reference fatty acid stated", "why_it_matters": "Supports assessment of degradation and compliance with the intended grade." }, { "name": "Sensory condition", "kind": "state", "unit_or_values": "Recorded colour, aroma and flavour where tasting is appropriate; expected, atypical or unresolved", "why_it_matters": "Allows expected roasted-seed character to be distinguished from suspected deterioration." }, { "name": "Storage exposure", "kind": "state", "unit_or_values": "Temperature history in °C, light exposure, oxygen protection, opening date and container condition", "why_it_matters": "Helps interpret oxidation results and determine whether reassessment is needed." }, { "name": "Declared grade and conformity", "kind": "relation", "unit_or_values": "Food or technical grade linked to a specification, jurisdiction and lot-level evidence", "why_it_matters": "A botanical identity does not establish fitness for ingestion or a particular technical application." } ], "affordances": [ "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." ], "agent_conduct": { "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." ], "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." ], "requires_human": [ "Using it as a dietary supplement for a person on blood-thinning or other medicines." ] }, "ethics": { "considerations": [ "Health claims for oils can mislead people managing illness.", "Adulteration of specialty oils deceives buyers and harms honest producers." ], "affected_parties": [ "Consumers", "Perilla growers and pressers", "People with seed allergies" ] }, "owners": { "steward": "The producer or seller; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "A clear, golden-yellow oil with a distinct nutty, grassy smell.", "Usually sold in small dark bottles, often labelled with a Korean name." ], "failure_modes_and_hazards": [ "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_regulation": [ "General Standard for the Labelling of Prepackaged Foods, Codex Alimentarius Commission (FAO/WHO)." ], "what_it_is_for": [ "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": [ { "id": "wikidata", "title": "Wikidata item Q921630: perilla oil", "url": "https://www.wikidata.org/wiki/Q921630", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Perilla oil", "url": "https://en.wikipedia.org/wiki/Perilla_oil", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "seed-oil-identity", "name": "Seed-oil identity and authenticity", "description": "Establishes what counts as perilla oil and how a lot's identity is supported.", "rationale": "Perilla-derived materials and other alpha-linolenic-rich seed oils can be confused with perilla seed oil.", "layers": [ { "id": "botanical-material-boundary", "name": "Botanical material boundary", "description": "Connects the oil to its seed source and distinguishes it from volatile extracts.", "findings": [ { "id": "seed-derived-fixed-oil", "name": "Seed-derived fixed oil", "description": "Record evidence that the material is the fixed oil of Perilla seeds, with botanical identification at the resolution supported by records.", "questions": [ { "text": "Which botanical taxon and plant part do the source records identify?", "kind": "provenance", "id": "seed-derived-fixed-oil-q01" }, { "text": "What evidence separates this material from perilla leaf essential oil or another extract?", "kind": "boundary", "id": "seed-derived-fixed-oil-q02" } ] } ] }, { "id": "authenticity-and-mixtures", "name": "Authenticity and mixtures", "description": "Assesses whether composition and declarations support the claimed oil identity.", "findings": [ { "id": "perilla-authenticity-evidence", "name": "Perilla authenticity evidence", "description": "Combine traceability, blend declarations and appropriate analytical comparisons rather than treating a high alpha-linolenic acid result as conclusive.", "questions": [ { "text": "Does the measured profile agree with authenticated perilla seed-oil references appropriate to the source and treatment?", "kind": "measurement", "id": "perilla-authenticity-evidence-q01" }, { "text": "Which added oils or other ingredients are declared, and what evidence could reveal undeclared substitution?", "kind": "boundary", "id": "perilla-authenticity-evidence-q02" } ] } ] } ] }, { "id": "processing-and-composition", "name": "Processing and composition", "description": "Links seed treatment and oil processing to the material's measured composition.", "rationale": "Roasted, unroasted and refined perilla oils require different expectations for sensory character and retained constituents.", "layers": [ { "id": "seed-to-oil-history", "name": "Seed-to-oil history", "description": "Records the treatments that produced the supplied oil.", "findings": [ { "id": "roasting-extraction-refining", "name": "Roasting, extraction and refining", "description": "Preserve evidence of seed roasting, extraction route and refining steps without inferring them from marketing terms or appearance.", "questions": [ { "text": "Were the seeds roasted, and what extraction and refining steps are documented for this lot?", "kind": "provenance", "id": "roasting-extraction-refining-q01" }, { "text": "Which measurable criteria support any cold-pressed, unrefined or roasted designation?", "kind": "definition", "id": "roasting-extraction-refining-q02" } ] } ] }, { "id": "lipid-and-minor-constituents", "name": "Lipid and minor constituents", "description": "Characterises the oil as a mixture rather than a single pure chemical.", "findings": [ { "id": "composition-with-reporting-basis", "name": "Composition with reporting basis", "description": "Record fatty-acid measurements and relevant minor constituents with methods, units and clear distinction between native and added components.", "questions": [ { "text": "What are the measured alpha-linolenic, linoleic and oleic acid proportions, and on what analytical basis are they reported?", "kind": "measurement", "id": "composition-with-reporting-basis-q01" }, { "text": "Which minor constituents or added antioxidants need quantification for the proposed use?", "kind": "measurement", "id": "composition-with-reporting-basis-q02" } ] } ] } ] }, { "id": "oxidation-and-preservation", "name": "Oxidation and preservation", "description": "Tracks deterioration and the exposure conditions that affect remaining usability.", "rationale": "Perilla oil's unsaturated lipid composition makes oxidation central to assessing flavour, quality and use.", "layers": [ { "id": "current-degradation-state", "name": "Current degradation state", "description": "Interprets chemical and sensory evidence together.", "findings": [ { "id": "multi-indicator-quality", "name": "Multiple indicators of quality", "description": "Assess primary oxidation, secondary oxidation and hydrolysis with attention to processing-related sensory character and analytical limitations.", "questions": [ { "text": "What do the peroxide value, suitable secondary oxidation measurements and acid value indicate at the sampling date?", "kind": "measurement", "id": "multi-indicator-quality-q01" }, { "text": "How is expected roasted-perilla aroma distinguished from off-odours associated with deterioration?", "kind": "boundary", "id": "multi-indicator-quality-q02" } ] } ] }, { "id": "exposure-and-reassessment", "name": "Exposure and reassessment", "description": "Relates packaging and storage history to decisions about retesting and use.", "findings": [ { "id": "storage-dependent-usability", "name": "Storage-dependent usability", "description": "Connect shelf-life evidence to the actual formulation, container, opening status and exposure history.", "questions": [ { "text": "What temperature, light and air exposure has the oil experienced, including after opening?", "kind": "provenance", "id": "storage-dependent-usability-q01" }, { "text": "Which observed exposure or quality change requires retesting, restricted use or rejection?", "kind": "action", "id": "storage-dependent-usability-q02" } ] } ] } ] }, { "id": "grade-and-use-decisions", "name": "Grade and use decisions", "description": "Determines what may be done with a specific lot using evidence appropriate to its intended application.", "rationale": "Perilla oil can be considered for food and technical applications, whose acceptance criteria are not interchangeable.", "layers": [ { "id": "food-grade-evidence", "name": "Food-grade evidence", "description": "Connects ingestion-related suitability to documented production and relevant specifications.", "findings": [ { "id": "edible-lot-acceptance", "name": "Edible lot acceptance", "description": "Require evidence appropriate to the source, processing route and market before classifying a lot as suitable for food use.", "questions": [ { "text": "Which food specification and jurisdiction apply, and what lot-level evidence demonstrates conformity?", "kind": "provenance", "id": "edible-lot-acceptance-q01" }, { "text": "Which contaminant, residual-solvent or allergen-related checks are required by this lot's production history and intended use?", "kind": "action", "id": "edible-lot-acceptance-q02" } ] } ] }, { "id": "culinary-and-technical-performance", "name": "Culinary and technical performance", "description": "Evaluates application conditions while keeping modified oils and finished formulations at the correct boundary.", "findings": [ { "id": "application-specific-suitability", "name": "Application-specific suitability", "description": "Use evidence for the actual grade and operating conditions when considering heating or oxidative film formation; record chemical modification and technical additives explicitly.", "questions": [ { "text": "What evidence supports this grade under the proposed culinary heating conditions or technical drying conditions?", "kind": "measurement", "id": "application-specific-suitability-q01" }, { "text": "Does chemical modification or addition of technical driers require identifying the supplied material as a derivative or formulation?", "kind": "boundary", "id": "application-specific-suitability-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Fatty-acid ranges are approximate recall values, not specification limits; cultivar, growing conditions and processing affect composition.", "Verify chemical registry identifiers against the precise material definition, including any distinction between fixed seed oil and essential oil.", "The named Codex texts are general references; product-specific requirements and local legal applicability require checking." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of perilla oil this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Oil pressed from roasted seeds", "Oil pressed from unroasted seeds", "Cold-pressed oil", "Refined oil", "Food-grade oil", "Technical-grade oil" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of perilla oil this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Codex Alimentarius Commission: General Principles of Food Hygiene (CXC 1-1969), relevant to edible-oil production.", "Codex Alimentarius Commission: General Standard for the Labelling of Prepackaged Foods (CXS 1-1985), relevant to packaged edible oil." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of perilla oil this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Seasoning and cooking oil, especially in Korean cuisine.", "Ingredient in dressings, sauces and prepared foods.", "Dietary source of alpha-linolenic acid.", "Drying oil in traditional coatings, varnishes and waterproofing treatments." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of perilla oil this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "quantity": "Alpha-linolenic acid content", "typical_range": "Approximately 50-65", "unit": "% of total fatty acids" }, { "quantity": "Linoleic acid content", "typical_range": "Approximately 10-20", "unit": "% of total fatty acids" }, { "quantity": "Oleic acid content", "typical_range": "Approximately 10-25", "unit": "% of total fatty acids" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of perilla oil this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "High polyunsaturation makes the oil susceptible to oxidative rancidity during exposure to air, light and heat.", "Prolonged or repeated heating accelerates degradation and formation of undesirable oxidation products.", "Residual seed proteins in incompletely refined oil may present an allergy risk for sensitized individuals.", "Oil-soaked porous materials can self-heat during oxidative drying and may ignite when accumulated.", "Technical-grade oil or oil formulated with coating additives must not be treated as edible oil." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of perilla oil this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "In Korea, perilla seed oil is known as deulgireum; roasted-seed oil is widely used for its pronounced flavor.", "In Japan, perilla seed oil is commonly marketed as egoma oil.", "Culinary products and traditional coating oils differ in processing and quality requirements; their shared botanical origin does not establish interchangeability." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of perilla oil this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Perilla essential oil", "difference": "A volatile aromatic extract, usually from aerial plant parts, rather than the predominantly triacylglycerol fixed oil obtained from seeds." }, { "name": "Sesame oil", "difference": "Obtained from Sesamum indicum seeds and typically much lower in alpha-linolenic acid." }, { "name": "Linseed oil", "difference": "Obtained from Linum usitatissimum seeds; it shares high alpha-linolenic acid content and drying behavior but has a different botanical origin." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "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?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "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?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 16, "questions": 24 } }