• 3,5-Dimethoxy-4-hydroxybenzoate

• 3,5-Dimethoxy-4-hydroxybenzoic acid

• 3,5-Dimethoxybenzoyl hydrazine

• 3,5-Dimethyl-4-hydroxybenzoate

• 3,5-Dimethyl-4-hydroxybenzoic acid

• 4-Hydroxy-3,5-dimethylbenzoate

• 4-Hydroxy-3,5-dimethylbenzoic acid

• Cedar acid

• Syringate

• Syringlicacid

Fruit:

0.0-120.0[1], 425.0-744.0[2], 0.0-10.0[1]

Virgin oil: 

0.1-9.0e-2[3], 0.0[4]

1. Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.

2. Bianco, A., et al., Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part I. Journal of Separation Science, 2003. 26(5): p. 409-416.

3. Caponio, F., V. Alloggio, and T. Gomes, Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 1999. 64(2): p. 203-209.

4. Tuberoso, C.I.G., et al., Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry, 2007. 103(4): p. 1494-1501.