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

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Abstract
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.

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