## 3 Results and Discussion
### Identification of Phenolic Compounds by LC-QToF-MS
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Compound** & **Sample** & **t\({}_{\text{R}}\) (min)** & \begin{tabular}{c} **Formula** \\ **[M-H]** \\ \end{tabular} & \
\begin{tabular}{c} **Theoretical** \\ _m/z_ [M-H]** \\ \end{tabular} &
\begin{tabular}{c} **Experimental** \\ _m/z_ [M-H]** \\ \end{tabular} & **Mass Error** \\ \hline Hydroxyytrosol & C\_0, A\_14, B\_14 & 1.88 & C\_8H\({}_{10}\)O\({}_{3}\) & 153.0557 & 153.0553 & 2.73 \\ Tyrosol & C\_0, A\_14, B\_14 & 2.76 & C\_8H\({}_{10}\)O\({}_{2}\) & 137.0608 & 137.0606 & 1.49 \\ Vanillic acid & C\_0, A\_14, B\_14 & 3.67 & C\_8H\({}_{8}\)O\({}_{4}\) & 167.0350 & 167.0350 & 0.00 \\ p-coumaric acid & A\_14, B\_14 & 5.30 & C\_9H\({}_{8}\)O\({}_{3}\) & 163.0400 & 163.0404 & \(-\)2.39 \\
3\_4-DIPEA-EDA & C\_0, A\_14, B\_14 & 7.46 & C\_17H\({}_{20}\)O\({}_{6}\) & 319.1187 & 319.1188 & \(-\)0.27 \\ Oleeuropein aglycon isomer 1 & C\_0, A\_14, B\_14 & 7.90 & C\_19H\({}_{22}\)O\({}_{8}\) & 377.1242 & 377.1229 & 3.43 \\ Oleeuropein aglycon isomer 2 & C\_0, A\_14, B\_14 & 8.30 & C\_19H\({}_{22}\)O\({}_{8}\) & 377.1242 & 377.1232 & 2.63 \\ Oleocanthal & C\_0, A\_14, B\_14 & 9.15 & C\_17H\({}_{20}\)O\({}_{5}\) & 303.1238 & 303.1238 & 0.00 \\ Oleeuropein aglycon isomer 3 & C\_0, A\_14, B\_14 & 9.42 & C\_19H\({}_{22}\)O\({}_{8}\) & 377.1242 & 377.1235 & 1.83 \\ Luteolin & C\_0, A\_14, B\_14 & 9.86 & C\_15H\({}_{10}\)O\({}_{6}\) & 285.0405 & 285.0405 & 0.00 \\ Oleeuropein aglycon isomer 4 & C\_0, A\_14, B\_14 & 9.96 & C\_19H\({}_{20}\)O\({}_{8}\) & 377.1242 & 377.1228 & 3.69 \\
1-Acetoxypinoresolinol & C\_0, A\_14, B\_14 & 10.09 & C\_22H\({}_{20}\)O\({}_{8}\) & 415.1398 & 415.1386 & 2.99 \\ Oleeuropein aglycon isomer 5 & C\_0, A\_14, B\_14 & 10.33 & C\_19H\({}_{22}\)O\({}_{8}\) & 377.1242 & 377.1228 & 3.69 \\ Oleeuropein aglycon isomer 6 & C\_0, A\_14, B\_14 & 10.57 & C\_19H\({}_{22}\)O\({}_{8}\) & 377.1242 & 377.1231 & 2.89 \\ Oleeuropein aglycon isomer 7 & C\_0, A\_14, B\_14 & 10.77 & C\_19H\({}_{22}\)O\({}_{8}\) & 377.1242 & 377.1232 & 2.63 \\ Naringenin & C\_0, A\_14, B\_14 & 10.94 & C\_15H\({}_{21}\)O\({}_{5}\) & 271.0612 & 271.0611 & 0.37 \\ Apigenin & C\_0, A\_14, B\_14 & 11.48 & C\_15H\({}_{10}\)O\({}_{6}\) & 269.0456 & 269.0455 & 0.19 \\ Oleeuropein aglycon isomer 8 & C\_0, A\_14, B\_14 & 11.68 & C\_19H\({}_{22}\)O\({}_{8}\) & 377.1242 & 377.1234 & 2.10 \\ Oleeuropein aglycon isomer 9 & C\_0, A\_14, B\_14 & 11.92 & C\_19H\({}_{22}\)O\({}_{8}\) & 377.1242 & 377.1234 & 2.10 \\ Oleeuropein aglycon isomer 10 & C\_0, A\_14, B\_14 & 12.29 & C\_19H\({}_{22}\)O\({}_{8}\) & 377.1242 & 377.1234 & 2.10 \\ Hesperetin & A\_14, B\_14 & 12.63 & C\_16H\({}_{14}\)O\({}_{6}\) & 301.0718 & 301.0714 & 1.20 \\ \hline \hline \end{tabular}  
* t\({}_{\text{R}}\): retention time; C\_0: unflavored EVOO; A\_14: EVOO flavored with 20 g L\({}^{-1}\) dry majoram after 14 days of storage; B\_14: EVOO flavored with 40 g L\({}^{-1}\) dry majoram after 14 days of storage.  
\end{table} 
Table 4: Phenolic compounds identified in the olive oil samples by LC-QToF-MS.  
tive, anticancer, neuroprotective and endocrine effects [73]. Regarding secoiridoids, the main identified compounds were 3,4-DHPEA-EDA (2-(3,4-hydroxyphenyl) ethyl (3,_AE_)-4-formyl-3-(2-oxoethyl) hex-4-enoate), oleocanthal, and ten isomers of oleuprein aglycone, which have been previously reported in olive oil [74]. 3,4-DHPEA-EDA influences the bitter taste of olive oil [75] and displays antioxidant [76], anti-inflammatory [77], and anti-tumor properties [78]. 1-acetylinoiresinol, a lignin specifically observed in olives was also identified [79]. Lignans are plant polyphenols renowned for their health benefits. The similarity between the chemical structures of lignans and estrogens suggests that they may act as hormonal modulators in breast malignancies via estrogenic or antiestrogenic activity [80; 81].