Unverified90% confidenceDecision RuleTime unknown
夏威夷果果仁应呈乳白至淡黄色，若表面发黄发暗、有褐色斑点或油污感，说明油脂已开始酸败，入口有明显哈喇味应立即弃食
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90%
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Long-term
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Unverified夏威夷果油脂新鲜度判断：果仁应呈乳白至淡黄色，若发黄发暗、边缘发褐或有苦涩哈喇味，说明油脂已氧化酸败，不宜食用91% similarUnverified颜色过白发亮、断面苍白无油点的当归不要买（多为硫熏或劣质）；真正好当归断面呈黄白至棕黄色，可见棕色油点，掰断有黏性79% similarUnverified核桃仁颜色越浅越新鲜，呈黄白色为佳；发黄发暗甚至带黑斑说明氧化或存放过久，油脂已酸败，会有明显哈喇味77% similarUnverified优质当归断面呈黄白色或淡黄棕色、油润有光泽，具浓郁特异香气；若断面发黑、干枯无油、香气寡淡，多为陈货或熏硫处理过的次品76% 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75% similar
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