Journal
FOOD CHEMISTRY
Volume 95, Issue 4, Pages 562-565Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.12.033
Keywords
Olea europaea; Oleaceae; ligstroside aglycon; beta-hydroxytyrosyl ester of methyl malate
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Two new phenolic compounds were isolated from fruits of Olea europaea, Hojiblanca cultivar. The first compound is the methyl acetal of the aglycone of ligstroside, while the second derivative, not yet reported in the literature, is the beta-hydroxytyrosyl ester of methyl malate. These microcomponents may be responsible for hedonistic-sensorial characteristics of olive products. (c) 2005 Elsevier Ltd. All rights reserved.
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