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The taste of fruit is determined not only by the ratio between sugars and acids but also by a specifi c blend of different volatile components. There is an increasing interest in natural fl avourings that may be used in food and nutraceutical products instead of synthetics [Henare, 2016]. Fruit volatile organic compounds (VOCs) represent a large group of chemical substances with a low molecular weight and a high vapour pressure under ambient conditions. In general, VOCs in fruits account for a very small part of the total weight [Dudareva et al., 2006; Jiang & Song, 2010]. VOCs are released from different parts of plants and play an important role in plant interactions with the biological environment [Rodríguez et al., 2013]. The fruit fl avour properties of different plant species and cultivars depend on the unique blend of VOCs [Jiang & Song, 2010]. According to Negre-Zakharov et al. [2009], there are four major classes of VOCs, which are classifi ed by their metabolic origin, namely, terpenoids, phenylpropanoids/benzenoids, fatty acids derivatives, and amino acid derivatives. Within the genus Actinidia Lindl., various chemical substances determine the distinct fl avour and the fragrance

Investigations of Volatile Organic Compounds in Berries of Different Actinidia kolomikta (Rupr. & Maxim.) Maxim. Accessions