Evaluation of the Volatile Composition and Sensory Behavior of Habanero Pepper during Lactic Acid Fermentation by L. plantarum
Round 1
Reviewer 1 Report
Research is good, but needs improvement to match the standard of the journal
comments are attached,
Comments for author File: Comments.pdf
Author Response
Please see the attachment
Author Response File: Author Response.pdf
Reviewer 2 Report
Additional remarks:
The quality and the scientific significance of this manuscript are acceptable, I found only some problematic parts, as you can see below.
Detailed review:
Suggested title:
Evaluation of the volatile composition and sensory properties of Habanero pepper during fermentation by L. plantarum
Line 65: what were two strains? Please add: “wild” and “commercial” phrases!
Line 83: how counted the cells?
Lines 94-106: rather put into the statistical Analysis subsection!
Line 110: how counted the cells? Need reference!
Line 167: EsSense25 – reference?
Table 2: lower case letters: “a” indicate the smallest value, while “b” is the highest value (ΔP-row)!
Author Response
Please see the attachment
Author Response File: Author Response.pdf