**3.3 Sesquesternes hydrocarbons, apocarotenes, and monoterpenes hydrocarbons constituents**

The individual profiles of emitted aroma revealed that two sesquiterpene hydrocarbons were detected; the valencene and longifolene. The major compound emitted by each cultivar was the monoterpene hydrocarbon limonene (19.4 for var. major and 27.9%) (**Figure 4**).

#### **3.4 Beany flavors**

Hexanal, (*E,E*)-2,4-decadienal, (*E,E*)-2,4-nonadienal, nonanal, 2-pentylfuran, and 1-hexanol have been screened and considered as beany flavor markers in pulses [24, 25]. These are generated from the oxidation of unsaturated fatty acids (linoleic and linolenic) by an enzymatic pathway [15, 26, 27]. In this study, only one beany flavor marker was identified: nonanal, which emitted in a comparable amount by both cultivars (8.2 and 7.6% for var. minor and var. major, respectively). These beany flavors are responsible for the unwanted and unpleasant flavor of faba beans.

#### **3.5 Volatiles and faba bean breeding**

Unfortunately, pulses including faba bean seeds are not widely used in the world to their highest potential due to their inappreciated flavors, the poor digestibility of their proteins and their long cooking time [9]. One of the most significant sensory elements of food is its aroma, which is the result of the interaction between taste and smell perceptions. Unprocessed legumes emit volatile compounds as a result of the oxidation of fatty acids, which is mediated by lipoxygenase, during the harvesting, processing, and storage processes, giving them the musty, grassy, and bean-like flavors [9, 28]. Aldehydes, alcohols, ketones, acids, and pyrazines are frequently linked to the components of off-flavors in legumes. It is crucial to discuss technology that enhance the flavor of pulses in order to promote the consumption of legumes worldwide. A successful product must, in fact, have a flavor that consumers like. To prevent the development of off odors in legumes, germination, oxidation control,

*Monotoring the Aroma Compounds of* Vicia faba *L var. Major and var. Minor DOI: http://dx.doi.org/10.5772/intechopen.106922*

#### **Figure 4.**

*STH, AP, and MTH volatile compounds identified in faba bean var. minor and var. major.*

heat processing, enzymatic treatment, and cultivar selection have all been described [9]. To ensure that the formation of unwanted scent stays at the lowest possible level during processing and storage, it is crucial to start with raw materials that exhibit few off flavors. A selection of raw material, in term of volatiles of different cultivars of legumes should be performed. Thus, this type of study is very important to select a legume cultivars which had the lowest emission of off-flavors and then these latter cultivars can be selected as important breeding lines based on their organoleptic proprieties.
