m-Coumaric acid
Alternative Name(s)
- (2E)-3-(3-hydroxyphenyl)-2-propenoate
- (2E)-3-(3-hydroxyphenyl)-2-propenoic acid
- (2E)-3-(3-hydroxyphenyl)acrylic acid
- (2E)-3-(3-hydroxyphenyl)prop-2-enoate
- (2E)-3-(3-hydroxyphenyl)prop-2-enoic acid
- (E)-3-(3-hydroxyphenyl)-2-propenoate
- (E)-3-(3-hydroxyphenyl)-2-propenoic acid 8.3'-Hydroxycinnamate
- 3'-Hydroxycinnamate
- 3'-Hydroxycinnamic acid
- 3-(3-Hydroxyphenyl)-2-Propenoate
- 3-(3-Hydroxyphenyl)-2-Propenoic acid
- 3-(3-Hydroxyphenyl)acrylate
- 3-(3-Hydroxyphenyl)acrylic acid
- 3-(3-Hydroxyphenyl)acrylsaeure
- 3-(3-Hydroxyphenyl)prop-2-enoate
- 3-(3-Hydroxyphenyl)prop-2-enoic acid
- 3-Coumarate
- 3-Coumaric acid
- 3-Hydroxycinnamate
- 3-Hydroxycinnamic acid
- m-Coumarate
- m-Hydroxy-Cinnamate
- m-Hydroxy-Cinnamic acid
- m-Hydroxycinnamate
- m-Hydroxycinnamic acid
- trans-3-Coumaric acid
- trans-3-Hydroxycinnamate
- trans-3-Hydroxycinnamic acid
IUPAC Name – (E)-3-(3-hydroxyphenyl)prop-2-enoic acid
Empirical Formula – C9H8O3
Molecular Weight – 164.16
Exact Mass – 164.05
Elemental Analysis – C, 65.85; H, 4.91; O, 29.24
Classification – Hydroxycinnamic acids

Concentration analysis (mg/kg)
References
- Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.
- Caponio, F., V. Alloggio, and T. Gomes, Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 1999. 64(2): p. 203-209.