化合物 / compound-oleuropein
oleuropein
Phenolic secoiridoid abundant in olives and associated with bitterness
主張（1）
oleuropein is_a_major_cause_of bitterness支持あり
範囲: Natural green olives studied during processing
注記: Other phenolics and process conditions also contribute to final sensory quality.
States that olive bitterness is mainly caused by oleuropein in the studied natural-green-olive context.
限界: The wording should not be generalized to all olive oils or all olive processes.
出典: Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes（Ramirez E; Brenes M; Garcia P; Medina E; Romero C, 2016） ・抄録確認
このエンティティに向かう主張（1）
table olives contains_before_and_during_processing oleuropein支持あり
範囲: Natural green olives in the cited processing study
注記: Content changes through enzymatic and chemical hydrolysis.
Oleuropein was followed through enzymatic and chemical hydrolysis during natural-green-olive processing.
限界: Processing-condition-specific.
出典: Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes（Ramirez E; Brenes M; Garcia P; Medina E; Romero C, 2016） ・抄録確認