perilla seed oil

Perilla seed oil is a fixed vegetable oil obtained from the seeds of the plant Perilla frutescens, belonging to the Lamiaceae family. This oil appears as a pale yellow to yellow liquid with a characteristic fatty and oily aroma reminiscent of cod liver oil. Known by several synonyms including shiso oil and fixed oil from Perilla ocymoides, it is a significant botanical oil in flavor and fragrance industries. The chemical profile of perilla seed oil is documented in public chemical databases such as PubChem. The oil is primarily extracted via cold pressing or solvent extraction from the seeds of cultivated perilla plants widely grown in East Asia. Its sensory properties and broad applicability make it a valuable natural ingredient sourced sustainably from the Perilla genus.

Perilla seed oil naturally occurs as the fixed oil contained within the seeds of Perilla frutescens, a herbaceous plant native to East Asia. It is used predominantly as a flavoring and fragrance agent due to its fatty and mild oily odor profile. In perfumery, it serves as a base that complements notes such as bergamot, jasmine, orange blossom, spearmint, and ylang-ylang. Additionally, perilla oil functions in cosmetic formulations as a skin-conditioning agent, contributing emollient properties. Regulatory frameworks like IFRA (Global) guide its safe usage levels in fragrances to ensure consumer safety. Its application extends into natural product development where botanical fixed oils are preferred.

Perilla seed oil exhibits specific gravity values ranging from 0.923 to 0.938 at 15°C, indicating a density slightly less than water. Its refractive index varies between 1.497 and 1.504 at 20°C, characteristic of fixed botanical oils. The maximum acid value is limited to 1 KOH per gram, reflecting low free fatty acid content and good oil quality. In terms of solubility, the oil dissolves readily in alcohol but is insoluble in water, which influences its formulation considerations in emulsions or blends. These properties allow perilla seed oil to be incorporated effectively in fragrance oils and skin conditioning products, impacting texture and stability. The fatty odor contributes to its sensory profile, influencing its role as a carrier or blending component.

Canada Domestic Sub. List:	68132-21-8
Pubchem (sid):	135358943

FDA Indirect Additives used in Food Contact Substances:	View
Export Tariff Code:	3301.29.6000
Wikipedia:	View
FAO:	BASIC PRINCIPLES OF STEAM DISTILLATION

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50 2770 mg/kg Food and Chemical Toxicology. Vol. 26, Pg. 397, 1988. oral-rat LDLo 5000 mg/kg Food and Chemical Toxicology. Vol. 26, Pg. 397, 1988.
Dermal Toxicity:
skin-guinea pig LDLo 5000 mg/kg Food and Chemical Toxicology. Vol. 26, Pg. 397, 1988. skin-rabbit LDLo 5000 mg/kg Food and Chemical Toxicology. Vol. 26, Pg. 397, 1988.
Inhalation Toxicity:
Not determined

Safety in use information

Category:

flavor and fragrance agents

RIFM Fragrance Material Safety Assessment: Search

IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

Chemical Carcinogenesis Research Information System:Search

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):68132-21-8

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

Chemidplus:0068132218