Temporal Variation of the Non-Volatile Compounds and Key Odorants in Xinyang Maojian Green Teas during the Spring and Autumn Seasons
, Ya-Shuai Kong 2, Pan-Pan Liu 1, Chang-Ling Jiang 2, Mu-Fang Sun 2, Gui-Yi Guo 2,* and Zhong-Hua Liu 1,*Round 1
Reviewer 1 Report
In the present study the authors compared the compositions of non-volatile and volatile components in the extracts of green tea samples processed in spring and autumn, and therefore confirmed the chemical basis of the distinct taste and olfactory characters between seasonal samples. The analytical methods are well established and straight forward and results are sound and informative.
However, some key information regarding the statistical analysis is missing in the method text and the figure legends. The current figure legends are far too simple and need to be improved with more details. What does the error bar stand for in the figures, and what is the replicate number? On top of this, the description and explanation of the result should be clear in both the text and the figures. For example, in the text L254 and 256, are the contents of the compounds significantly higher as mentioned in Line 258 and 259? And L284, what does ¨relatively higher¨ mean statistically?
Minor corrections:
L 98, anhydrous or 12H2O hydrated, one cannot have both.
L117-119, 10 mL is total volume, not concentration.
L123, at 35-45 and 45-60 min, ¨68-100% A and 100% A¨, was it solvent B or A?
L131, the exact amount or concentration plus volume of the internal standard should be specified. 20.0 µL is just volume, not sufficient.
L145-148, >90% matching of the NIST library spectrum sound a too low criterion, especially for those geometrical isomers that may show almost identical mass spectra. And on top of this, L189-193, I suggest the authors to add ¨tentatively identified¨ to the Table 2 title. Table S2 is not needed since the raw data from Table S2 do not provide more information. Table 2 in the main text is enough regarding this part of the results.
L151, cite the original literature from which the odor threshold is obtained.
L172, change ¨and it¨ to ¨which¨.
L178, ¨performance¨ to ¨perform¨.
L201-203, double check the compound names.
L296-298, C6-C10 aldehydes are all medium-chain fatty acid derivatives. Rephrase to not distinguish these compounds by ¨short-chain¨ and ¨long-chain¨.
L356, delete the second ¨were¨.
Table 3, does the Range value mean OAV? If so, add it in the subtitles.
In addition, the Fig S1 can be combined with the Fig 5, and the color code in the legend should be better explained.
Author Response
Dear reviewer, please see the attachment.
Author Response File: 
Author Response.docx
Reviewer 2 Report
The topic of this manuscript falls within the scope of Agronomy (Chemistry, biology, and genetics applied to agronomy).
The manuscript authored by Peng Yin et al., entitled: Temporal Variation of the Non-volatile Compounds and Key 2 Odorants in Xinyang Maojian Green Teas during the Spring 3 and Autumn Seasons, is clear and easy to follow. Explore a topic of current importance.
The manuscript has demonstrated significant results and reviewed studies of an association between main non-volatile compounds, free amino acids, volatile compounds, odor activity value, and Xinyang Maojian (XYMJ) green tea harvest. The subject of the study is current. It describes the role of Xinyang Maojian (XYMJ) green tea harvest as an important factor in the aroma, and flavor quality.
In this context, this work is very good, but it can be improved, by additionally highlighting the following points:
- Methodological description of odor activity value.
- Reinforce the quality of the figures (1 to 4).
- Discussion of PCA and HCA analysis.
Author Response
Dear reviewer, please see the attachment.
Author Response File: Author Response.docx
