**Author details**

Imene Rajhi1 \*, Bechir Baccouri<sup>2</sup> , Fatma Rajhi3 , Moez Amri4,5, Guido Flamini6,7 and Haythem Mhadhbi1

1 Laboratory of Legumes and Sustainable Agrosystems, Biotechnology Center of Borj Cedria, Hammam-Lif, Tunisia

2 Laboratory of Olive Biotechnology, Biotechnology Center of Borj Cedria, Hammam-Lif, Tunisia

3 Higher Institute of Water Sciences and Techniques of Gabes, University of Gabes, Gabes, Tunisia

4 Agro-BioSciences (AgBS), University Mohammed VI Polytechnics (UM6P), Benguerir, Morocco

5 Crop Laboratory, National Institute of Agricultural Research of Tunisia (INRAT), Ariana, Tunisia

6 Dipartimento di Farmacia, Pisa, Italy

7 Centro Interdipartimentale di Ricerca "Nutraceutica e Alimentazione per la Salute" Nutrafood, Università di Pisa, Pisa, Italy

\*Address all correspondence to: imenrajhi@yahoo.fr

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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