Headspace Volatile Profiles of Achillea Species: A. aspleniifolia, A. crithmifolia, A. filipendulina, and A. virescens.

A comparative study of volatile compounds in four Achillea spices cultivated (A. aspleniifolia and A. filipendulina) and wild-grown (A. crithmifolia and A. virescens) in Serbia was analysed by headspace gas chromatography-mass spectrometry (HS-GC-MS). A total of 59 compounds were identified, representing 98.7-100 % of the total volatile compounds. In A. aspleniifolia, the dominant compound was β-pinene, while in the other three Achillea species the dominant was 1,8-cineole in combination with cis-thujone in A. crithmifolia, α-pinene, and p-cymene and chrysanthenone in A. virescens. According to the sensory analysis of odour, A. aspleniifolia has the highest herbal intensity (due to β-pinene) and significant citrus and spicy notes originate from other minor compounds. In other investigated species, the odor is herbal (due to 1,8-cineole), but other compounds determine odor; A. filipendulina is notably minty, A. crithmifolia is strong woody and terpenic, with notable thujonic characteristics, while A. virescens has terpenic, camphoraceous and spicy notes.