Unverified85% confidenceFactTime unknown
判断坚果新鲜度小技巧：颜色自然不发暗、无浮油光泽、闻无刺鼻酸味或霉味、口感脆而不'皮'（回软说明受潮氧化）；核桃仁发苦即已酸败应丢弃
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
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Unverified警惕颜色过于鲜艳红亮、表皮油光发亮的枣，可能经过打蜡或熏硫处理；天然干枣颜色为暗红或深枣红，表皮有自然褶皱，闻起来是枣香而非刺鼻酸味82% similarUnverified果仁颜色偏白偏浅为新鲜，若果仁表面发黄、发暗或带黑斑，说明存放过久或氧化，营养流失且口感变涩81% similarUnverified买核桃仁看仁色和油脂哈喇味：果仁应呈淡黄至浅琥珀色，若发深褐、发黑或有苦涩/油漆味说明已氧化酸败（不饱和脂肪酸变质），漂白过白的仁反而可疑81% similarUnverified艾绒颜色越金黄越纯净（去除杂质多），发绿发青多为新艾或杂质多，发黑可能受潮霉变；正品陈艾应呈土黄或金黄色、绒软无枝梗、气味清香不刺鼻80% similarUnverified判断玉竹新陈：新货柔韧带糖性、断面半透明；陈货干硬发脆、颜色发暗甚至发黑，泡发后口感差。手捏能感觉略带黏软糖性的为佳80% similar
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