A comparative MSD-SPME-GC/mS analysis of two <i>Artemisia</i> species from the Rhaetian alps (Italy)

Plants of the <i>Artemisia</i> genus (Asteraceae) are integral to the cultural heritage of Alpine communities, where they are used in herbal infusions and alcoholic beverages. This study analysed the volatile composition of <i>A. genipi</i> Weber and <i>A. umbelliformis</i> Lam. from the Central Alps using microsteam distillation (MSD) combined with solid-phase microextraction (SPME) to identify compounds influencing their flavour. Chemical analysis revealed distinct profiles, with <i>A. genipi</i> showing a higher proportion of monoterpene hydrocarbons (32.8%) than <i>A. umbelliformis</i> (5.6%), whereas <i>A. umbelliformis</i> contained more oxygenated monoterpenes (85.3% vs. 43.9%), including <i>α</i>-thujone (56.9% and 32.2%, respectively) and <i>β</i>-thujone (11.6% and 4.6%), classifying both as part of the thujone chemotype. Compounds like cis-2-methyl-3-methylene-5-heptene (0.5%) and methyl-(E)-eremophila-1(10),7(11)-dien-12-oate (1.1%) were found for the first time in the <i>Artemisia</i> genus. The findings underscore the need for further research to unravel the full extent of chemical and biological diversity between the two species.