Unverified90% confidenceFactTime unknown
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
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90%
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Long-term
Relevance
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Unverified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91% 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86% similarUnverified新鲜火麻仁油呈淡黄至黄绿色、有淡淡坚果或青草香，若颜色偏深褐、有明显哈喇味或苦涩刺鼻味说明已氧化变质，不应食用81% similarUnverified剥开尝仁应色泽乳白饱满、有清香，若仁发黄、发暗、有哈喇味说明油脂已氧化酸败，此类瓜子无论多便宜都不应购买80% 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80% similar
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