[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fHaRZt7fVrl1dqZQLR003ytClqFjuMvUhpIzJcGu81TA":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":30,"type":31},[],"2024-05-18 23:56:41",144506572,[8,9,10,11],"产生维生素,提升食物营养价值","产生不同风味","产生金黄色光泽","破坏必需氨基酸",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},8,"4dea34e1bce5582c8f3fb28604160ab5","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F6fc1354b147c39687781a91baf89830b.webp","舌尖上的美食与化学","1e76e0c6b4f343058184c0b9ad8b402f","食品的风味化学","美拉德反应会( )",[21,32,35,45,54,63,72,81],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],144506570,[25,26,27,28],"风味是一种短时、综合的生理感觉","食品风味是一种主观感觉","大多数风味物质作用的浓度都较低","风味物质之间存在相乘现象","下列对食品风味描述正确的是","v1",1,{"answer":33,"createTime":5,"id":6,"options":34,"question":19,"source":30,"type":31},[],[8,9,10,11],{"answer":36,"createTime":5,"id":37,"options":38,"question":43,"source":30,"type":44},[],144506574,[39,40,41,42],"醇类","酚类","酯类","烃类","酒中最主要的芳香物质是( )",0,{"answer":46,"createTime":5,"id":47,"options":48,"question":53,"source":30,"type":44},[],144506576,[49,50,51,52],"蔗糖","果糖","葡萄糖","乳糖","自然界中最甜的糖是( )",{"answer":55,"createTime":5,"id":56,"options":57,"question":62,"source":30,"type":44},[],144506578,[58,59,60,61],"酸","甜","苦","辣","从味觉的生理角度分类味觉可分为四类,下面( )不包括在内",{"answer":64,"createTime":5,"id":65,"options":66,"question":71,"source":30,"type":44},[],144506580,[67,68,69,70],"L-谷氨酸","D-谷氨酸","L-谷氨酸一钠","L-谷氨酸二钠","味精是( )",{"answer":73,"createTime":5,"id":74,"options":75,"question":80,"source":30,"type":44},[],144506583,[76,77,78,79],"味的相乘","味的变调","串味","食欲降低","安排酒席上菜肴的先后顺序时,经常先上味道清淡的,再上味重的菜,甜食放在最后一道,这是为了为防止",{"answer":82,"createTime":5,"id":83,"options":84,"question":89,"source":30,"type":44},[],144506586,[85,86,87,88],"葎草酮","辅葎草酮","黄酮","加葎草酮","柚皮苷、新橙皮苷都是( )糖苷类化合物"]