• (2E)-3-(4-Hydroxy-3,5-dimethoxyphenyl)-2-propenoic acid

• (2E)-3-(4-hydroxy-3,5-dimethoxyphenyl)acrylic acid

• (2E)-3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoic acid

• (E)-3-(4-Hydroxy-3,5-dimethoxyphenyl)-2-propenoic acid

• 3,5-Dimethoxy-4-hydroxycinnamic acid

• 3-(4-Hydroxy-3,5-dimethoxyphenyl)-(2E)-2-Propenoic acid

• 3-(4-Hydroxy-3,5-dimethoxyphenyl)-(E)-2-Propenoic acid

• 3-(4-Hydroxy-3,5-dimethoxyphenyl)-2-Propenoic acid

• 3-(4-Hydroxy-3,5-dimethoxyphenyl)acrylic acid

• 4-Hydroxy-3,5-dimethoxy-(E)-Cinnamic acid

• 4-Hydroxy-3,5-dimethoxycinnamic acid

• Sinapate

• Sinapinate

• Sinapinic acid

• trans-3,5-Dimethoxy-4-hydroxycinnamic acid

Fruit: 

50.0-830.0[1], 0.1-0.4[2]

Virgin oil: 

nd-0.59[3]

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. Ouni, Y., et al., Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method. Food Chemistry, 2011. 127(3): p. 1263-1267.