Raw Virginia peanuts were evaluated from volatiles obtained by a modified direct gas chromatographic procedure. The volatiles were eluted and absorbed onto a Tenax-MPE column which was at ambient temperatures. After the peanut sample was removed, the column was temperature programmed for the analysis. The combined peak areas of methanol, acetaldehyde, ethanol, and the acetone group (pentane, 2-propanol, propanal, and acetone) usually comprised about 80% of the total volatile peak area. Sensory data and their correlation with volatile profiles are reported.