UPLC–HDMS Revealed Numerous Novel Compounds in Extra Virgin Olive Oil

ABSTRACT Extra virgin olive oil (EVOO) is widely recognized for its health‐promoting properties; however, its comprehensive chemical composition remains incompletely characterized. To uncover new constituents, EVOOs from diverse geographical origins were analyzed by ultra‐performance liquid chromatography–high‐definition mass spectrometry (UPLC–HDMS). A total of 340 qualitative features were detected across the EVOO samples. Among these, 125 features—characterized by accurate mass, collision cross‐section (CCS) values, and tandem mass spectrometry (MS/MS) fragmentation patterns—were consistently present in EVOOs from all origins and were therefore considered potential intrinsic compounds of EVOO. From this set, 78 compounds were successfully identified, including 24 known compounds and 54 previously unreported compounds. The remaining 47 features could not be definitively identified. Comparative analysis revealed that EVOO contains a distinct chemical profile relative to sesame and peanut oils. Specifically, 56 compounds were found exclusively in EVOO. Additionally, EVOO exhibited a greater diversity and higher relative abundance of flavonoids and pentacyclic triterpenoids, whereas it contained fewer types and lower levels of fatty acids and fatty acid amides. EVOO is rich in a wide range of novel compounds, many of which may contribute to its documented health‐promoting properties.