Hydrolysis of the fruit phenolic glucosides occurring during the oil extraction process is the main biochemical reaction affecting the biosynthesis and accumulation of secoiridoid compounds in virgin olive oil. An integrated approach at the molecular, biochemical, and metabolic level was used to study the olive β-glucosidase gene family in seven olive cultivars selected by their different phenolic profiles.

中文翻译：

---

推测参与初榨橄榄油酚类化合物合成的橄榄β-葡萄糖苷酶基因家族的研究

榨油过程中果实酚糖苷的水解是影响初榨橄榄油中类环烯醚萜类化合物生物合成和积累的主要生化反应。使用分子、生化和代谢水平的综合方法研究了七个橄榄栽培品种中的橄榄β-葡萄糖苷酶基因家族，这些栽培品种是根据其不同的酚类谱选择的。