## 1 Introduction  
_Actinidia arguta_, in contrast to the more popular kiwifruit (_Actinidia dinensis_), is known as the kiwiberry, mini kiwi, baby kiwi or hardy kiwifruit and has recently gained in popularity worldwide [1]. Compared to the common kiwifruit, kiwiberry is characterized by small, grape-size fruit with edible, thin, hairless skin, which can be easily eaten whole without peeling and producing waste. Moreover, fruit skin contains up to 15 times more antioxidants than the fruit pulp, which increases its nutritional value [2, 3]. _Actinidia arguta_ is a very promising plant thriving in various climatic zones, especially those that are too cool for growing kiwifruit. Currently, about 1600 tons of kiwiberry are annually produced worldwide, mainly in the USA, Chile, China, Australia, as well as in European countries, such as France, Belgium, the Netherlands, Austria, Switzerland, Germany, and Poland. The world area of kiwiberry cultivation and the harvest is increasing slowly but significantly [4, 5, 6]. Studies focused on kiwiberry have shown that this fruit contains over 20 vital nutrients. Inter alia is an excellent source of vitamin C (up to 430 mg/100 g fresh weight), minerals (K, Ca, Mg, Mn, Cu), dietary fibre, lutein, \(\beta\)-carotene, and chlorophylls [7, 6, 8]. The total -phenolic content (TPC) varied from 2443.30 to 6679.18 mg/100 g dry weight, and compared to kiwifruit, the TPC was three times higher [2,7]. The main class of polyphenols are flavan-3-ols, flavonoids, phenolic acids, and anthocyanins [2,9]. Thus, the fruits of kiwiberry could be an important dietary source of natural antioxidants to prevent many diseases, e.g., diabetes and cardiovascular diseases [10,11]. During the production of kiwiberry, a certain part of the fruit that does not meet the quality requirements of dessert fruit (e.g., skin damage, deformation, too ripe) can be processed into juices or jams [12]. Due to the rich chemical composition, these fruits can be a valuable source of bioactive ingredients also in preserves. Beyond the nutritional value, the sensory characteristic of the product (colour, odour and flavour) is also the key factor influencing purchase and consumption, hence the sensory profile is a significant factor for determining the quality of juices [13]. There are various methods used to determine the sensory characteristic of juices involving humans and electronic sensors designed to mimic the sensorial abilities of humans. For volatile compounds analysis, an electronic nose system based on ultrafast gas chromatography can provide a non-invasive, rapid, sensitive and relatively low-cost test [14]. Various investigations have been performed to discriminate fruits' and juices' quality in both the field of scientific research and quality control [15, 16, 17]. However, compared with kiwifruit [18, 19, 20, 21], the research on volatile compounds of kiwiberry is limited [22,23]. The studies on consumers perception of kiwiberry showed that consumers appreciated the sweet and aromatic flavour of the flesh together with the considerably sour taste of the skin of the kiwiberry fruits [24]. Kiwiberry based products are already consumed around the world including juices, ice creams, jams and wine but there is still a great challenge of commercialization and valorisation of these fruits [12]. Within the current consumer trend of healthy eating and drinking, juices based on kiwiberry may have a potential for usage in developing innovative products targeting health-concerned consumers. Organic consumers are a promising target for new kiwiberry juices since they are motivated to buy food by health reasons [25,26] and are prone to accept plant-based products with health enhancing properties. They are also more inclined to buy products that are low processed and have superior nutritional properties. The kiwiberry juice is a new product concept which makes it possible to profit from the valuable properties of this fruit throughout the year.