Definition

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Chemistry | n. phr.
minor components that -like erythrodiol and uvaol- are present in virgin olive oils that are considered to have antioxidant, inflamatory and vasodilatory properties.

Example

These flavour compounds comprise aliphatic and aromatic hydrocarbons, aliphatic and triterpenic alcohols, aldehydes, ketones, esters, furan and thiophene derivatives.

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