## 2 Results and Discussion
### Quantitative Analysis of VOCs in Geneva and Weiki cvs  
A total of 12 and 18 major volatiles of untreated Geneva and Weiki samples analyzed by GC-MS were tabulated in Tables 3 and 4, respectively. As indicated, the concentration of the most important volatiles (ethyl butanoate, ethyl hexanoate, hexanal, 1-octen-3-ol) to the aroma of _A. arguta_[3] varies distinctly between the studied cv Geneva and cv Weiki. A nearly three-fold higher concentration of ethyl butanoate was found in the untreated Weiki kiwiberry than in cv Geneva. Similarly, ethyl hexanoate, which was not found in the untreated cv Geneva, is the second predominant ester in the Weiki sample. In contrast, other green-smelling esters, such as methyl benzoate and ethyl benzoate, were more dominant in the Geneva sample than in the Weiki sample. Geneva manifests a more than three-fold higher concentration of hexanal than Weiki. However, 1-octen-3-ol was not found in Geneva. It is worth mentioning that terpenilene was the major volatile in the untreated Weiki. Although terpinolene was also found to be the predominant volatile in Geneva, its concentration was 72% lower compared to the concentration noted in the Weiki sample. The untreated Weiki manifested a high concentration of eucalypt--the minty, sweet terpenil--which was not found in the cv Geneva. As indicated, eucalypt has been identified in yellow-fleshed (Gold) kiwifruit, in relatively high concentrations [17]. The results obtained from GC-MS analysis prove that the HHP treatment significantly affected the VOC profile in the tested Geneva samples (Table 3). The sum of VOCs in Geneva (6.493 mg/kg) was found to be reduced after processing, particularly for pressurization conditions of 650 MPa/15 min (a decrease of 62%). On the other hand, Geneva exposed to 450 MPa/5 min manifested the lowest loss in the sum of the VOCs. The described changes of VOCs could be easily observed in superimposed chromatograms of untreated and HPP-treated Geneva samples (Supplementary Materials). As shown, the concentration of hexanal increased significantly (nearly 40%) after sample treatment at 450 MPa/5 min compared to the untreated Geneva. However, further processing of Geneva resulted in hexanal reduction, and the most pronounced decrease (82%) was observed after processing at 550 MPa/15 min. Hexanal, the product of lipid degradation, was found to be the predominant volatile of kiwifruit [9]. Indeed, despite the observed decrease, the hexanal and 1-hexanol content were found to be the highest compared to the estimated concentration of the other VOCs in the Geneva samples. However, in contrast to hexanal, the concentration of 1-hexanol increased significantly throughout the sample processing, and the most distinct increase (82%) was found after exposure of the sample to 550 MPa/5 min. According to [PERSON] et al. [9], both of these volatiles were responsible for the characteristic fresh and grassy kiwifruit aroma. Similarly, the content of benzaldehyde increased after the processing of the Geneva sample, with an emphasis on the sample exposed to 450 MPa/15 min, where a nearly five-fold increase was noted. This volatile has been previously found in Hayward kiwifruit (_A. deliciosa_) as the major bound volatile compound. A high concentration of other benzaldehyde has been reported to be responsible for the apple aroma of _A. deliciosa_[3]. We also noted a more than 20% increase in the linalool concentration after Geneva processing at 450 MPa/5 min. Moreover, processing at 450 MPa for 15 min favored the formation of methyl butanoate and ethyl hexanoate. Similarly, the tested processing parameters led to the formation of _cis_-geraniol, with the highest concentration obtained after sample treatment at 550 MPa/15 min. As mentioned above, aldehydes were responsible for the freshness of kiwifruit, while terpeniloids are floral volatiles [3; 9]. \begin{table}
\begin{tabular}{c c c c c c c c} \hline
**No.