It is well known that plant cultivars, ripening, storage, and technological processes are the key factors affecting the profile of VOCs in kiwifruit-based products [3]. As reported by these authors, kiwifruit-based products demonstrate strong off-odors, which have been described as old cut grass, hay, and overripe. The processing of kiwifruit juice favored the formation of (E)-3-hexenal, which is responsible for the characteristic hay off-odor. In contrast, the aroma of kiwiberry juice--not from concentrate--has been described as green, grassy, fruity, floral, resulting from a proposal, hexanal, pentane, 1-hexanol, and methanol composition [5]. Overripe and terpene-like off-flavors were formed in kiwifruit pure upon storage, which were related to the formation of VOCs such as (_E_)-2-hexenal, cyclohexanone, terpene esters, linaly acetate, isobornyl acetate, and \(\alpha\)-terphenyl acetate. On the other hand, the main odorants found in fresh pure are 3-penten-2-ol, ethyl butanoate, (_E_)-2-hexenal, 6-methyl-5-hepten-2-one, 1-octen-3-ol, methyl benzoate, and hexyl hexanoate [6]. Among the freshness descriptors for fruits, aroma was a principal factor for high consumer acceptance [7]. Traditional thermal processes increased the stability, and thus, the shelf life, of fruit-based products, but distinctly reduced the fresh- and fruity-like aroma notes.  
High hydrostatic pressure (HHP) is a physical process used in food preservation, wherein the food is exposed to pressure (up to 700 MPa), and the processing temperature usually does not exceed 50 \({}^{\circ}\)C. Therefore, HHP enabled the production of products with prolonged shelf lives and with high nutritional quality due to the preservation of the majority of bioactive food constituents [8]. Moreover, HHP-treated plant-based products demonstrated a natural fresh-like appearance and aroma [9]. According to [PERSON] et al. [9], the juice obtained from the common kiwifruit and exposed to a pressure of 500 MPa for 10 min presents a similar volatile profile to that of a fresh sample. [PERSON] et al. [10] demonstrated that ethyl acetate, with ethereal, fruity, and brandy-like aromans found in fresh kiwifruit pulp, does not change after HHP processing (400-500-600 MPa/5-10-15 min). In contrast, a substantial decrease in the butyl acetate content (ester with fruity aroma notes) was observed after sample exposure to pressures above 400 MPa.  
The influence of high-pressure treatment on the VOCs in the common kiwifruit of _A. delicious_ or _A. chinensis_ had been evaluated in previous reports [9; 10; 11]. However, there are scarce data available regarding the effect of pressurization on the profile of volatile compounds in kiwiberries (_A. arguta_) with an emphasis on the plant cultivars. Therefore, the aim of this research was to study the profile of VOCs in two kiwiberry cultivars (cvs), i.e., Geneva and Weiki, as well as to characterize the changes in the VOC profiles as a result of kiwiberry processing under HHP (450-550-650 MPa for 5 and 15 min). We elaborated the VOC profile using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). Additionally, statistical tools were used to determine the relationship between the studied parameters.