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Figure 1.  The relative total-content of volatile compounds in green tea products. (a) Volatile terpenoids; (b) volatile terpene alcohols; (c) amino acid-derived volatiles; (d) fatty acid-derived volatiles. Different upper/lowercase letters represent the significant difference at P < 0.01/0.05 level (ANOVA, Duncan test).

Figure 2.  The relative total-content of volatile compounds in different spreading samples. (a) Volatile terpenoids; (b) volatile terpene alcohols; (c) amino acid-derived volatiles; (d) fatty acid-derived volatiles. Different upper/lowercase letters represent the significant difference at P < 0.01/0.05 level (ANOVA, Duncan test).

Figure 3.  The expression of DEGs involved in terpenoid synthesis under different spreading treatments. (a) KEGG pathways, (b) heat maps of DEGs expression.

Figure 4.  The expression of DEGs involved in α-linolenic metabolism under different spreading treatments. (a) KEGG pathways; (b) heat map of DEGs expression profiling from the RNA-Seq data.

Figure 5.  The expression of DEG_S involved in phenylethylalcohol biosynthesis under different spreading treatments. (a) KEGG pathways; (b) heat map of DEGs expression profiling from the RNA-Seq data.