## 3 Results  
### Volatile Compounds in Kiwiberry Juice and Fruit Juices  
The pattern of volatile compounds for kiwiberry and apple juice and their mixes are presented in Table 2 and the relative content of volatile compounds in Figure 1. Based on chromatographic diagrams, seven volatile compounds were identified in kiwiberry juice, while in apple juice there were ten characteristic compounds. For kiwiberry and apple juice in different ratios, the volatile compounds varied from four (90% KBJ/10% APJ) to 11 (50% KBJ/50% APJ). With a higher proportion of kiwiberry juice, the content of volatile compounds in the tested samples decreased. These compounds were mainly alcohols, aldehydes, ketones, and esters. \begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Chem. Family \({}^{*}\)**} & \multicolumn{1}{c}{**KI MKT-5 \({}^{*}\)**} & \multicolumn{1}{c}{**KI MKT-1701 \({}^{b}\)**} & \multicolumn{1}{c}{**Possible Matches**} & \multicolumn{1}{c}{**Sensory**} & \multicolumn{1}{c}{**KBJ**} & \multicolumn{1}{c}{**APJ**} & \multicolumn{1}{c}{**90 KBJ/**} & \multicolumn{1}{c}{**80 KBJ/**} & \multicolumn{1}{c}{**70 KBJ/**} & \multicolumn{1}{c}{**60 KBJ/**} & \multicolumn{1}{c}{**50 KBJ/**} \\  & & & & **Compounds** & & **Descriptors \({}^{**}\)** & & **10 APJ** & 20 APJ & 30 APJ & 40 APJ & 50 APJ \\ \hline Al & 441 & 512 & methanol & alcoholic, strong & x & x & x & x & x & x & x \\ A & 469 & 665 & propenal & almond, cherry & x & x & x & x & x & x & x & x \\ An & 496 & 513 & pentane & alkane & x & & & & & & & \\ E & 520 & 601 & methyl acetate & ethereal, fruity & x & & & & & & & \\ An & 601 & 600 & hexane & ethereal & & x & x & x & x & x & x \\ E & 614 & 683 & methyl 2-pernocate & acrid & x & & & & & & \\ Al & 615 & 739 & 2-methyl-1-propanol & sweet, winger & x & & & & & & x \\ Al & 663 & 778 & n-butanol & fruity, sweet & & x & x & & & x & x \\ K & 700 & 790 & 2-potentanome & apple, fruity & x & & & & & & x \\ An & 701 & 778 & 1,2-dichlorpropane & sweet & & & & & & & \\ Al & 742 & 853 & 2-methyl-1-butanol & banana, alcoholic & x & & & & & & x \\ A & 802 & 895 & hexanal & grass, green, & x & & & & & \\ Al & 803 & 896 & 2-hexanol & fruity & & & & & & & \\ E & 816 & 896 & methyl pentanoate & fruity, sweet, green & & & & & & x & x & x \\ E & 860 & 853 & 4-ethylheptane & - & & & & & & & \\ Al & 873 & 982 & 1-hexanol & floral, fruity & x & & & & & & \\ K & 883 & 1086 & 3-mercapto-4-methyl- & blackcurrant & & & & & & & \\ E & 1011 & 1087 & hexoral acetate & apple, fruity, green & & & & x & x & x \\ \hline \hline \end{tabular} \({}^{*}\) (A)—aldehyde, (Al)—alcohol, (E)—ester, (K)—ketone, (An)—alkane; \({}^{**}\) The sensory descriptions for the listed compounds are taken from ArocChemBase; \({}^{*}\) Kovats index for non-polar column; \({}^{b}\) Kovats index for slightly polar column.  
\end{table} 
Table 2: Characterization of the main volatile compounds identified in the headspace of kiwiberry and apple juice and their mixes. Figure 1: Relative area of peaks (%) for the MTX-G column of the main volatile compounds identified in the headspace of kiwiberry and apple juice and their mixes. Means (\(n=3\)) with different small letters (a–d) in the same chemistry family group are significantly different (\(p\leq 0.05\)). The dominant compounds in kiwiberry juice were aldehydes, alkanes and alcohols followed by esters and ketones. It indicates that the propenal, hexanal, pentane and 1-hexanol, methanol are dominant substances in kiwiberry juice with the characteristic odors described as green, grassy, fruity, strong, floral, and almond-like. Furthermore, the presence of 2,3-pentanedione (ketone) and methyl 2-propenoate (ester) was observed, and the sensory descriptors for the mentioned volatile compounds were apple, fruity, and fruity, sweet, respectively. In apple juice, on the contrary, the higher content of alcohols and esters was observed, with the highest proportion of propenal, n-butanol and 1-hexanol, which contributes to the almond, fruity, sweet and floral notes.