Fig. 2: Analysis of phytochemical component differences in Yongchun Foshou tea across spring and autumn seasons and the four grades. | npj Science of Food

Fig. 2: Analysis of phytochemical component differences in Yongchun Foshou tea across spring and autumn seasons and the four grades.

From: Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons

Fig. 2

a Content of the main nonvolatile chemical constituents; (b) content of the six catechin monomers. c OPLS-DA score plot of phytochemical compounds in YCFSs from different seasons. d PLS-DA score plot of phytochemical compounds in YCFSs from different grades. e Variable importance in projection (VIP) values distinguishing the phytochemical compounds of YCFS-S and YCFS-A. f VIP values distinguishing phytochemical compounds across different YCFS grades. Data are presented as mean ± SD (n = 5). Red indicates SA samples; tangerine, SB samples; light orange, SC samples; yellow, SD samples; cyan, AA samples; sky blue, AB samples; dark blue, AC samples; and light purple, AD samples. For phytochemical compounds without significant interaction effects, mean separation was performed according to Tukey’s HSD test. For compounds with significant interaction effects, simple effect analysis was conducted. Mean separation within each fixed season was performed using Bonferroni’s post-hoc test. Different uppercase letters (A, B, and C) indicate significant (p < 0.05) sample differences among the four grades of YCFS-S; different lowercase letters (a, b, and c) indicate significant (p < 0.05) sample differences among the four grades of YCFS-A.

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