• (2E)-3-(3-hydroxyphenyl)-2-propenoate

• (2E)-3-(3-hydroxyphenyl)-2-propenoic acid

• (2E)-3-(3-hydroxyphenyl)acrylic acid

• (2E)-3-(3-hydroxyphenyl)prop-2-enoate

• (2E)-3-(3-hydroxyphenyl)prop-2-enoic acid

• (E)-3-(3-hydroxyphenyl)-2-propenoate

• (E)-3-(3-hydroxyphenyl)-2-propenoic acid

• 3'-Hydroxycinnamate

• 3'-Hydroxycinnamic acid

• 3-(3-Hydroxyphenyl)-2-Propenoate

• 3-(3-Hydroxyphenyl)-2-Propenoic acid

• 3-(3-Hydroxyphenyl)acrylate

• 3-(3-Hydroxyphenyl)acrylic acid

• 3-(3-Hydroxyphenyl)acrylsaeure

• 3-(3-Hydroxyphenyl)prop-2-enoate

• 3-(3-Hydroxyphenyl)prop-2-enoic acid

• 3-Coumarate

• 3-Coumaric acid

• 3-Hydroxycinnamate

• 3-Hydroxycinnamic acid

• m-Coumarate

• m-Hydroxy-Cinnamate

• m-Hydroxy-Cinnamic acid

• m-Hydroxycinnamate

• m-Hydroxycinnamic acid

• trans-3-Coumaric acid

• trans-3-Hydroxycinnamate

• trans-3-Hydroxycinnamic acid

Fruit: 

0.0-250.0[1]

Virgin oil: 

 1.00e-2-7.00e-2[2]

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

2. 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.