• (4-Hydroxy-3-methoxyphenyl)acetate

• (4-Hydroxy-3-methoxyphenyl)acetic acid

• 3-Methoxy-4-hydroxy-phenylacetic acid

• 3-Methoxy-4-hydroxyphenylacetate

• 3-Methoxy-4-hydroxyphenylacetic acid

• 4-hydroxy 3-methoxyphenylacetic acid

• 4-Hydroxy-3-methoxybenzeneacetate

• 4-Hydroxy-3-methoxybenzeneacetic acid

• 4-Hydroxy-3-methoxyphenylacetic acid

• Homovanilate

• Homovanilic acid

• Homovanillate

• Vanilacetate

• Vanilacetic acid

Fruit:

0.0-40.0[1]

Virgin oil:

3.0e-3-0.2[2]

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

2. Akasbi, M., D.W. Shoeman, and A.S. Csallany, High-performance liquid chromatography of selected phenolic compounds in olive oils. Journal of the American Oil Chemists’ Society. 70(4): p. 367-370.