## 3 Results and Discussion
### Volatiles Analysis
#### Changes of Volatiles in Kiwifruit Pulp Beverage after HHP
\begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Volitics**} & \multicolumn{4}{c}{**Folk Area (c/a/f)**} & \multicolumn{4}{c}{**600 MTs**} & \multicolumn{4}{c}{**600 MTs**} \\ \cline{2-11}  & **Control** & **IFT** & \multicolumn{2}{c}{**5 min**} & \multicolumn{2}{c}{**30 min**} & \multicolumn{2}{c}{**15 min**} & \multicolumn{2}{c}{**5 min**} & \multicolumn{2}{c}{**30 min**} & \multicolumn{2}{c}{**15 min**} & \multicolumn{2}{c}{**5 min**} & \multicolumn{2}{c}{**10 min**} & \multicolumn{2}{c}{**15 min**} \\ \hline \multicolumn{11}{c}{**Aldehydes**} & \multicolumn{4}{c}{**Aldehydes**} & & & & & & & & \\ \multicolumn{11}{c}{**3-Heward**} & \multicolumn{4}{c}{} & 0.96 \(\pm\) 0.12\({}^{\circ}\) & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} \\ \multicolumn{11}{c}{**Heward**} & 58.68 \(\pm\) 1.81\({}^{\circ}\) & 104.92 \(\pm\) 2.06\({}^{\circ}\) & 124.79 \(\pm\) 6.57\({}^{\circ}\) & 81.67 \(\pm\) 14.62\({}^{\circ}\) & 101.22 \(\pm\) 7.75\({}^{\circ}\) & 120.72 \(\pm\) 6.31\({}^{\circ}\) & 118.67 \(\pm\) 10.8\({}^{\circ}\) & 104.11 \(\pm\) 3.3\({}^{\circ}\) & 94.98 \(\pm\) 5.2\({}^{\circ}\) & 90.30 \(\pm\) 5.94\({}^{\circ}\) & 94.72 \(\pm\) 3.34\({}^{\circ}\) \\ \multicolumn{11}{c}{**(23-Heward**} & 32.82 \(\pm\) 1.816 & 108.87 \(\pm\) 2.02\({}^{\circ}\) & 102.58 \(\pm\) 5.370\({}^{\circ}\) & 102.42 \(\pm\) 1.00\({}^{\circ}\) & 92.82 \(\pm\) 6.64\({}^{\circ}\) & 62.67 \(\pm\) 6.67\({}^{\circ}\) & 91.73 \(\pm\) 7.67\({}^{\circ}\) & 83.36 \(\pm\) 3.00\({}^{\circ}\) & 78.33 \(\pm\) 4.95\({}^{\circ}\) & 47.58 \(\pm\) 4.75\({}^{\circ}\) & 45.73 \(\pm\) 2.25\({}^{\circ}\) \\ \multicolumn{11}{c}{**J-Heward**} & 1.38 \(\pm\) 0.91\({}^{\circ}\) & 53.18 \(\pm\) 1.84\({}^{\circ}\) & 53.13 \(\pm\) 1.32 & 4.25 \(\pm\) 6.99\({}^{\circ}\) & 4.38 \(\pm\) 1.88\({}^{\circ}\) & 53.18 \(\pm\) 1.8\({}^{\circ}\) & 70.68 \(\pm\) 0.81\({}^{\circ}\) & 72.19 \(\pm\) 8.94\({}^{\circ}\) & 70.20 \(\pm\) 1.84\({}^{\circ}\) & 68.82 \(\pm\) 2.06\({}^{\circ}\) & 7.70 \(\pm\) 2.26\({}^{\circ}\) \\ \multicolumn{11}{c}{**J-Heward**} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} & \multicolumn{4}{c}{} \\ \multicolumn{11}{c}{**J-Heward**} & 1.33 \(\pm\) 0.23\({}^{\circ}\) & 1.00 \(\pm\) 0.13\({}^{\circ}\) & 1.00 \(\pm\) 0.19\({}^{\circ}\) & -0.75\(\pm\) 0.13\({}^{\circ}\) & 7.55 \(\pm\) 0.13\({}^{\circ}\) & 70.53 \(\pm\) 0.13\({}^{\circ}\) & 70.53 \(\pm\) 0.13\({}^{\circ}\) & 68.03 \(\pm\) 0.19\({}^{\circ}\) & 70.55 \(\pm\) 0.13\({}^{\circ}\) & 68.09 \(\pm\) 0.13\({}^{\circ}\) & 68.79 \(\pm\) 0.13\({}^{\circ}\) & 68.79 \(\pm\) 0.19\({}^{\circ}\) &  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Vidalities**} & \multicolumn{6}{c}{**Peak Area (c/c/d\({}^{\prime}\))**} \\ \cline{2-11}  & \multicolumn{2}{c}{**Control**} & \multicolumn{2}{c}{**HT**} & \multicolumn{2}{c}{**400 MHz**} & \multicolumn{2}{c}{**500 MHz**} & \multicolumn{2}{c}{**400 MHz**} \\ \cline{3-11}  & \multicolumn{2}{c}{**5 min**} & \multicolumn{2}{c}{**10 min**} & \multicolumn{2}{c}{**15 min**} & \multicolumn{2}{c}{**5 min**} & \multicolumn{2}{c}{**10 min**} & \multicolumn{2}{c}{**15 min**} & \multicolumn{2}{c}{**5 min**} & \multicolumn{2}{c}{**10 min**} & \multicolumn{2}{c}{**15 min**} \\ \hline \multicolumn{11}{c}{**Eaters**} \\ Actific acid, & 5.20 \(\pm\) 0.50 & 4.88 \(\pm\) 0.38 & 4.94 \(\pm\) 0.29 & 4.81 \(\pm\)  
The main volatiles identified in this study were hexanal, _(E)_-2-hexanal, 1-hexanol, 1-octen-3-ol, 1-octen-3-one, 1-penten-3-one, butyl acetate, and ethyl acetate. In addition, hexanal and _(E)_-2-hexanal showed the highest concentrations among all volatiles. They are considered as the most important classes of compounds involved in the perception of volatiles in kiwifruit.