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2. E. Boselli, M.Minardi, A. Giomo, N.G. Frega. Phenolic composition and quality of whited.o.c. wines from Marche (Italy). Analytica Chimica Acta, 2006 (563) 93-100.Two white d.o.c. wines produced with grape varieties typical from the region of Marche (Italy) were subjected tohigh performance liquid chromatography coupled with electrospray tandem mass spectrometry in order to characterizethe phenolic fraction. Unlike Verdicchio, Passerina showed relatively high concentrations of tyrosol (upto 45 mg L −1 ) and quercetin, with the glucuronide (20 mg L −1 ), being more concentrated with respect to the freeform (6 mg L −1 ). Conversely, Verdicchio showed high concentration of 3,4-dihydroxyphenylethanol (hydroxytyrosol)and hydroxycinnamic acids, such as caffeic, caftaric, coumaric and 2-S-glutathionylcaftaric acid and remarkableamounts of their esters with ethanol (total amount in the order of 30 mg L −1 ). The different compositionof the phenolic fraction had a strong impact on the sensory properties, as confirmed by the sensory data elaboratedwith principal component analysis (PCA): the taste of burning and astringent was associated with caftaric,ethyl coumarate and 2-S-glutathionylcaftaric acid (thus with Verdicchio), whereas the taste of honey, fruityand exotic fruits was related to Passerina. The identification of 2-S-glutathionylcaftaric acid was performed withHPLC coupled with tandem mass spectrometry in the positive and negative electrospray ionization mode and isdiscussed here.3. E. Boselli, A. Giomo, M. Minardi, N. G. Frega. Characterization of phenolics in Lacrima diMorro d'Alba wine and role on its sensoryattributes. European Food Research and Technology,in pressLacrima di Morro d’Alba is a red DOC (controlled designation of origin) wine, which is produced in the regionof Marche (Italy) using the homonymous grape cultivar of Vitis vinifera. Lacrima di Morro contains the diglucosidesof malvidin, petunidin, peonidin, whereas cyanidin and its derivatives were not detected with high performanceliquid chromatography coupled with an ion trap mass spectrometer. Among anthocyanins, only the coumaroylderivatives of peonidin and petunidin were positively related to copigmentation and color intensity, unlikemalvidin-3-coumarylglucoside. Tannins (ranging only from less than 50–224 mg/L) and large polymericpigments were indifferent with regard to copigmentation, whereas gallic acid and quercetin were the nonpigmentedphenolics positively related to copigmentation and color intensity. (+)-catechin was related with abrown, oxidized hue and with non-copigmented anthocyanins. Copigmentation was positively related to the sourtaste of the wine, but was negatively related to the astringent tasteSISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it395