Tuberose sold on the domestic market fetches very low prices during the low export season. Value addition to the crop would make its production more sustainable. A study was carried out to identify the constituent chemical compounds of tuberose fragrance grown in high altitude regions (Meru, 2068m asl and Tigoni, 1850m asl) and low altitude regions (Sagana, 1214m asl and Juja, 1350m asl) in Kenya. The volatiles were trapped between 5.30pm to 9.00pm from fully-opened intact tuberose flowers using a portable volatile collection technique. The volatiles were analysed to identify the chemicals compounds present using gas chromatography and mass spectrometry. Identification of the constituents was based on comparison of the retention times with those of authentic samples, comparing their linear retention indices relative to the series of n- hydrocarbons, and by computer matching against commercial standards (NIST 98 and ADAMS). Twenty eight chemical compounds were repeatedly identified and categorized. The main fractions with large peak area were methyl benzoate 47% followed by 1. 8-cineole 29%. The two volatiles are important commercially; methyl benzoate has flavor and aroma qualities and 1,8-cineole is a commercial food additive with medicinal, perfumery and insecticidal properties. These two major compounds accounted for 69-84% of the total volatiles in tuberose.