Unverified85% confidenceDecision RuleTime unknown
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
1
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85%
Confidence
Long-term
Relevance
-
First Seen
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Unverified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88% similarUnverified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86% similarUnverified核桃仁看色泽和虫蛀率：优质核桃仁呈浅黄色（琥珀色），深褐色说明氧化或陈货；哈味（哈喇味）是脂肪酸败的标志，出现即已变质不可食用85% 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84% similarUnverified核桃仁颜色越浅（浅黄琥珀色）越新鲜，若仁色发黑、发红或油亮发暗，说明已氧化哈败，油脂酸败会产生刺喉的哈喇味83% similar
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