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Identification of Ocimene in Alfalfa Flower Aroma by Combined GC-Mass Spectrometry¹

A component of the natural aroma of alfalfa (Medicago sativa cultivar ‘Mesa-Sirsa’) flowers has been identified. The aroma of excised flowers was adsorbed and concentrated on Chromosorb 102 in stainless steel tubes. Combined capillary gas chromatography and mass spectrometry was used for component identification. An aroma component was identified as ocimene (a C₁₀H₁₆ terpene) on the basis of mass spectral comparisons and co-chromatography with pure ocimene. The identification of this compound will facilitate studies of alfalfa pollination by honeybees.

Key Words: Head-space analyses • Co-chromatography • Terpenes • Flower volatiles

² Plant Physiologist and Agronomist, Crops Research Division, Agricultural Research Service, U.S. Department of Agriculture, Bee Research Laboratory, Tucson, Arizona.

³ Chemist, Western Utilization Research Development Division, Agricultural Research Service, U.S. Department of Agriculture, Albany, California.

Received for publication May 8, 1970.