2012 Annual Report 1a.Objectives (from AD-416): Conduct descriptive sensory analysis to determine the sensory space (range of flavor) and evaluate flavor related quality characteristics of world market peanuts. 1b.Approach (from AD-416): Twenty samples (approximately 25 lbs) from each origin country (China, Argentina, Nicaragua, Brazil, and the U.S.) will be selected by manufacturers at appropriate import locations and shipped to Raleigh, NC. Samples will be roasted, blanched and paste preparation will be accomplished following published guidelines. Descriptive sensory analysis (DSA) will be conducted by the USDA, ARS sensory panel. Data will be analyzed to determine differences among samples from the origins. Oil chemistry components affecting shelf life (flavor) will be determine. 3.Progress Report: This research relates to in house objective 1: Determine the effect of production location, maturity, curing, seed moisture, composition, processing and relevant interactions to improve flavor and flavor consistency in peanut varieties and breeding lines. Samples from Argentina, Brazil, United States and China were evaluated for flavor and oil chemistry. Data consistently demonstrated that relative quality parameters favored high quality of U.S. peanuts. Data were provided to the American Peanut Council who provided Trust Agreement funding of the project.