摘要：In this study was to determine sensory attributes and the fatty acid composition of six peanut seeds (Gazipa^a, Sultan, Aysehanim, NC7, Cihangir, Halisbey) in comparision with different location from Eastern Mediterranean Agricultural Research Institute. The total oil contents of seeds varied between 44.33 - 45.95% and total protein contents varied between 25.00-26.29 %. The average of oleic, linoleic, saturated and polyunsaturated fatty acid contents of the other six different standard types ranged between 50.28.04-59.25%;20.22-28.78%; 18.04-19.74% and 21.50-28.53%, respectively. NC7 and Aysehanim have the highest oleic acid values both locations. Gazipa^a has highest polyunsaturated fatty acid (linoleic and linolenic) content. Sultan and Aysehanim were most liked peanut aroma while NC7 were the highest score of crispness. Gazipasa and Aysehanim have good acceptability for the consumers in colour and peanut flavour. Climate conditions, especially high temperature and lower amounts of rains during the seed filling time affected fatty acid composition.
