SIMPLE AND HYDROLYZABLE COMPOUNDS IN VIRGIN OLIVE OIL .3. SPECTROSCOPIC CHARACTERIZATIONS OF THE SECOIRIDOID DERIVATIVES

Phenolic compounds are important in relation to nutritional and sensor y characteristics and the shelflife of virgin olive oil. Four new phen olic compounds have been separated by HPLC. The compounds are two (3,4 -dihydroxyphenyl)ethanol derivatives and two (p-hydroxyphenyl)ethanol derivatives. This paper reports the NMR, IR, and UV characterization o f three of these phenolic compounds. The compounds identified are an i somer of oleuropeine aglycon, the dialdehydic form of elenolic acid li nked to (3,4-dihydroxyphenyl)ethanol, and the dialdehydic form of elen olic acid linked to (p-hydroxyphenyl)-ethanol.