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第 2 題
Based on the text, what is the function of the 'kill-green' (fixing) stage in Oolong production?
- A To initiate the synthesis of volatile organic compounds like nerolidol.
- B To induce microbial fermentation through the application of heat.
- C To stop enzymatic oxidation by altering the structure of the enzymes.
- D To facilitate the Maillard reaction between amino acids and sugars.
思路引導 VIP
「殺青」步驟透過高溫使酵素變性（denature），從而停止氧化作用，將風味鎖定在特定狀態。
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