## 3 Results
### Phenols  
Nineteen phenolic compounds were identified in total, including simple phenols, phenolic acids, flavonoids, lignans, and secoiridoids (Table 3). For many of those significant differences between average concentrations in the investigated EVOOs were found, and a few phenols emerged as exclusive markers of particular monovarietal EVOOs. Lastovka EVOO was generally characterized by the highest concentrations of simple phenols (except vanillin) and \(p\)-coumaric acid. Leccino turned out to be clearly distinguishable from the other monovarietal EVOOs by the highest concentration of vanillin, and the lowest concentrations of \(p\)-coumaric acid and luteolin. Among lignans, high pinoresinol content was characteristic for Buza EVOO. The secoiridoid profiles differed among the investigated monovarietal EVOOs. The concentration of one of the major oleuropein aglycons and phenols in general in olive oil, dialdehyde form of decarboxymethylelenolic acid linked to hydroxytyrosol, i.e., 3,4-DHPEA-EDA or oleacein, was the highest in Leccino EVOO. Its tyrosol-based analogue, the major aglycon of ligstroside, \(p\)-HPEA-EDA or oleocanthal, clearly distinguished two groups of EVOO, I. bijelica, Oblica, and Leccino with higher, and Buza, Rosinjola, and Lastovka EVOOs with lower concentrations. The composition of other oleuropein and ligstroside aglycons also turned out to be variety-specific; it is worth mentioning low concentration of oleuropein aglycon I in Oblica and Leccino, low concentration of oleuropein aglycon II in Oblica, and exceptionally higher concentration of oleuropein + ligstroside aglycons in I. bijelica than in other EVOOs.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Phenol**}} & \multicolumn{5}{c}{**Variety**} \\ \cline{2-7}  & **Buza** & **I. bijelica** & **Rosinjola** & **Oblica** & **Lastovka** & **Leccino** \\ \hline \multicolumn{1}{c}{_simple phenols_} & & & & & \\ \multicolumn{1}{c}{tyrosol} & 4.87 b  & 11.29 a  & 3.69 b  & 9.10 ab  & 12.28 a  & 5.60 b  \\ \multicolumn{1}{c}{hydroxytyrosol} & 5.40 c  & 10.21 b  & 5.59 bc  & 6.33 bc  & 20.17 a  & 6.47 bc  \\ \multicolumn{1}{c}{hydroxymethyl acetate*} & 0.35 c  & 0.67 b  & 0.37 bc  & 0.42 bc  & 1.44 a  & 0.50 bc  \\ \multicolumn{1}{c}{vanillin} & 0.21 b  & 0.16 bc  & 0.20 bc  & 0.12 c  & 0.11 c  & 0.31 a  \\ \multicolumn{1}{c}{_phenolic acids_} & & & & & & \\ \multicolumn{1}{c}{vanillic acid} & 0.31 & 0.32 & 0.33 & 0.18 & 0.37 & 0.25 \\ \multicolumn{1}{c}{_p_-coumaric acid} & 1.26 bc  & 0.90 c  & 0.82 cd  & 1.69 b  & 2.80 a  & 0.34 d  \\ \multicolumn{1}{c}{flavonoids} & & & & & & \\ \multicolumn{1}{c}{luteolin} & 2.02 bc  & 2.95 a  & 2.86 ab  & 2.93 a  & 3.35 a  & 1.89 c  \\ \multicolumn{1}{c}{apigenin} & 0.55 bc  & 0.87 a  & 0.66 b  & 0.33 d  & 0.39 d  & 0.46 cd [FONOTE:d]Footnote a: footnotemark: [ENDFOOTNOTE] \\ \multicolumn{1}{c}{_ligans_} & & & & & & \\ \multicolumn{1}{c}{pinoresinol} & 9.97 a  & 4.02 c  & 6.98 b  & 3.21 c  & 3.68 c  & 4.14 c  \\ \multicolumn{1}{c}{Acetoxypinoiresinol*} & 6.72 c  & 14.11 a  & 11.39 ab  & 8.69 bc  & 11.94 ab  & 7.49 c  \\ \multicolumn{1}{c}{_scoridoids_} & & & & & & \\ \multicolumn{1}{c}{Secololologonaoside*} & 0.03 b  & 0.04 b  & 0.03 b  & 0.04 b  \\ \multicolumn{1}{c}{elenolic acid glucoside*} & 0.04 b  & 0.04 c  & 0.05 ab  & 0.06 a  & 0.04 b  \\ \multicolumn{1}{c}{3,4-DHPEA-EDA*} & 95.50 b  & 115.68 b  & 104.93 b  & 98.46 b  & 121.33 b  & 175.06 a  \\ \multicolumn{1}{c}{deuropein aglycone I*} & 72.56 bc  & 94.57 ab  & 109.85 a  & 49.09 cd  & 115.05 a  & 41.17 d  \\ \multicolumn{1}{c}{_p_-HPEA-EDA*} & 49.15 b  & 82.70 a [FOOTNOTE:a]Footnote a: