## 2 Results and Discussion
### Quantitative Analysis of VOCs in Geneva and Weiki cvs
However, the latter volatile was observed only in the samples treated at 650 MPa. The concentration of gerani was also increased by nearly 30% after processing at 450 MPa/5 min. As mentioned above, linalool and gerani were floral terpenids found in kiwifruit, mainly in bound form [3; 12]. In contrast, the HHP treatment of both Geneva and Weiki kiviberries resulted in a distinct decrease in ethyl butanoate concentration. As reported, ethyl butanoate was the most common ester of kiwiberry fruit [19] and has been described as the major contributor to the kiwiberry aroma [20]. Moreover, not only ethyl butanoate, but also methyl benzoate and ethyl benzoate were identified (by GC-MS-O) to be present in the free volatile extracts of _A. arguta_, with highly distinct odor intensities [11]. Considering the results obtained in our study, as well as in the above-cited reports, we can conclude that volatiles such as 1-octen-3-ol, benzaldehyde, hexanal, linalool, and _cis_-geraniol can be effectively released from the sugar moiety for certain parameters of the pressurization process for the tested kiwiberry cultivars. However, volatiles classified in the literature as free-form compounds, with an emphasis on ethyl butanoate and methyl butanoate, appeared to be more vulnerable to the pressurization process. We can also conclude that as for the case of Geneva, the HHP treatment of Weiki also reduced the sum of the individual VOCs. However, for the case of Weiki, the most pronounced decrease (by 80%) was noted after exposure to 550 MPa/15 min. Following the assumptions of [PERSON] et al. [12], we may conclude that the effect of HHP on the VOCs profile is rather complex. The observed decrease in the concentration of volatile compounds likely resulted from a fact that pressurization enhanced and/or retarded some enzymatic (i.e., PPO/POD) activity, as well as chemical reactions, such as oxidative chemical reactions or hydrolysis [10], which are the key factors for the stability of VOCs. Therefore, not only was the content of the individual volatiles disturbed, but the entire profile of the VOCs was also changed as a consequence of the HHP processing. Our preliminary results (not shown in this article) indicated that the conditions used during HHP treatment (450-550-650 MPa/5 and 15 min) of the kiwiberry samples were insufficient to completely inhibit PPO and POD activity. On the other hand, they were equally effective in inhibiting the growth of microorganisms to a level below 10 microorganisms per 1 g of the FW of kiwiberry sample. Therefore, we can confidently state that the effect of microorganisms and the processes resulting from their activity on the profile of the tested VOCs can be excluded. Multivariate PLS-DA analysis was performed for untreated and HHP-treated (450-550-650 MPa/5 and 15 min) samples and different variables (individual VOC concentration, sum of individual VOCs in the tested material) to investigate the structure and regularity of the relationships between variables for the cases of Geneva (Figure 3) or Weiki (Figure 4). As indicated by the obtained results, the VOC profile of the untreated Geneva sample (Figure 3) was strongly correlated with the ethyl benzoate (r = 0,987), 6-methyl-5-heptened-one (r = 0.975), terpinolene (r = 0.974), methyl benzoate (r = 0.881), ethyl butanoate (r = 0.872), and (R)-(+)-limonene (r = 0.815) content. The sample treated at 450 MPa/5 was highly and positively correlated with linalool (r = 0.806) and hexanal (r = 0.782). The concentrations of methyl benzoate (r = 0.986), ethyl benzoate (r = 0.930), and (R)-(+)-limonene (r = 0.978) were significantly correlated with the sum of the individual VOCs in the tested Geneva sample. Similarly, terpinolene (r = 0.892), 6-methyl-5-hepten-2-one (r = 0.848), and ethyl butanoate (r = 0.791) were positively correlated with the sum of the individual VOCs.