Microcomponents of olive oil—III. Glucosides of 2(3,4-dihydroxy-phenyl)ethanol

The molecular structure of the microcomponents of olive fruit was investigated in order to evidence new molecules which could be transferred to the resulting oil and therefore be typical of olive oil. The three glucosides of 2(3,4-dihydroxy-phenyl)ethanol, 1, 2 and 3 were isolated together with other glucosides previously identified in Olea europaea. Glucosides 1–3 were detected in the olive oil, there being always present a small quantity of water as an emulsion, together with the aglycone, the 2(3,4-dihydroxy-phenyl)ethanol. The presence of glucosides 1–3 is closely linked with the organoleptic characteristics and to the recognized antioxidant properties of olive oil..