## 4 Conclusions  
HS-SPME/GC-MS analysis of the volatile profile of kiwiberry revealed significant differences in the number, contribution, and concentration of individual VOCs for the tested Geneva and Weiki cultivars. The major volatiles found in the VOCs profile of Geneva were hexanal and 1-hexanol. However, terpinolene, ethyl butanoate, and eucalypt were the predominant volatiles found in the VOCs profile of Weiki. Moreover, Weiki manifested an almost two-fold higher concentration of volatiles than Geneva. Similarly, a one and a half-fold higher number of VOCs was identified in the untreated Weiki than in the Geneva. Terpenoids were found to be the dominant VOC group in both of the tested cultivars. The HHP treatment led to a substantial decrease in the contribution of terpenoids, but also increased the contribution of alcohols and aldehydes to the overall VOCs profile of the processed Geneva and Weiki fruit. As shown, all the analyzed Geneva and Weiki samples showed a reduction in the sum of the major individual volatiles, regardless of the parameters of the HHP treatment. However, Geneva and Weiki exposed to 450 MPa/5 min treatment manifested the smallest loss in the sum of the individual VOCs. Moreover, the treatment of Geneva at 450 MPa/5 min significantly increased the hexanal (r = 0.782) and linalool (r = 0.806) content. On the other hand, sample exposure to 450 MPa/15 min promoted the formation of methyl butanoate, ethyl hexanoate and cis-geraniol, simultaneously increasing the concentration of benzaldehyde (r = 0.886). Geneva treated at 550 MPa for 5 and 15 min favored 1-hexanol (r = 0.796) and cis-geraniol (r = 0.582) concentrations, respectively. For the case of Weiki, exposure to 450 MPa/5 min favored the formation of trans-2-heptenal (r = 0.999), 1-hexanol, and linalool (r = 0.970). The concentrations of (-)-terpinen-4-ol and cis-geraniol are also found to be highly correlated with the test treatment parameters (r = 0.848 and r = 0.694, respectively). The other important volatiles (ethyl butanoate, hexanal, 1-octen-3-ol) for the aroma of _A. arguta_ were also found to be highly concentrated in the HHP-treated (450 MPa/5 or 15 min) Weiki samples. However, the concentrations of benzaldehyde (r = 0.625) and 1-hexanol (r = 0.416) were correlated only with the processing of Weiki at 650 MPa for 5 and 15 min, respectively. However, the tested processing parameters led to a distinct decrease (more than 75%, on average) in the sum of the VOCs. Taking into consideration the obtained results, we can conclude that the processing of Geneva at 450 MPa for 5 or 15 min and Weiki at 450 MPa for 5 min is required to obtain an attractive kiwiberry-based product in terms of the composition of the volatiles, since the formation of new volatiles and an increase in the concentration of pre-existing individual major volatiles of _A. arguta_, observed regarding the tested pressurization conditions, are clearly responsible for a green, fresh, fruity, and floral aroma--as required for consumer acceptance. The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/molecules27185914/s1](https://www.mdpi.com/article/10.3390/molecules27185914/s1)]([https://www.mdpi.com/article/10.3390/molecules27185914/s1](https://www.mdpi.com/article/10.3390/molecules27185914/s1)). Conceptualization, M.S., W.B., and P.L. ; methodology, M.S. and W.B. ; software, M.S., W.B., and E.C. ; validation, M.S. and E.C. ; formal analysis, M.S. ; investigation, M.S. ; resources, M.S. and W.B. ; data curation, M.S. and W.B. ; writing--original draft preparation, W.B. ; writing--review and editing, M.S. and W.B. ; visualization, M.S. and W.B. ; supervision, W.B. All authors have read and agreed to the published version of the manuscript. The work was supported by the Institute of Animal Reproduction and Food Research, Polish Academy of Sciences in Olsztyn, Poland, within the statutory research. Not applicable. The data are available upon request. The authors declare no conflict of interest.