Peanuts, Arachis hypogaea L., Florigiant cv., were grown in North Carolina counties, Northampton, Bertie, Chowan, Halifax, Hertford and Nash in order to determine the influence of locations and harvest dates on the individual free amino acids, free sugars, total sugars, arginine maturity index, and calcium. The peanuts were harvested at weekly intervals up to eight times, starting 125–130 days after planting. Location effects were significant for many precursors of typical roasted peanut flavor (aspartic acid, glutamic acid, peptide, and phenylalanine) and sugars (fructose, glucose, and sucrose). Locations did not significantly influence the atypicl roasted flavor precursors (tyrosine, lysine, and arginine). Changes in free amino acid and free sugar contents during the peanut harvesting period gave both linear and quadratic trends. Both free amino acid and sugar contents decreased after the early harvest times, followed by a flattening out near optimum harvesting period, and eventually increased during the late harvests. At optimum harvesting time, roasted flavor precursors were predominant among free amino acids comprising 64% of the total. Sucrose, a source of sugar reactants, constituted 86% of the total sugars.