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The feasibility of using a commercial, portable electronic nose to detect off-flavor in peanuts was evaluated in three phases. In phase 1, the sensitivity of the electronic nose to headspace humidity was tested by exposing the 32 polymer composite chemiresistors of the electronic nose to different saturated salt solutions. All 32-sensors of the electronic nose were found to respond to water vapor. In phase 2, acetaldehyde and ethanol, off-flavor indicating volatiles, were generated by exposing peanut pods at the same moisture content to high temperatures. Volatile levels were confirmed by gas chromatography. All 32-sensors of the electronic nose responded to the off-volatiles, but the magnitude of response was approximately one third of that to water vapor. Phase 3 was an experiment to determine the response to peanuts at different moisture contents. Microbial growth on the samples generated responses in the electronic nose sensor that were comparable to those from off-flavor volatiles (phase 2). The electronic nose responds significantly to off-flavor volatiles in peanuts, however, the moisture content of the sample must be controlled and microbial growth prevented.