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Fermentation
Volume 7
Issue 4
10.3390/fermentation7040293
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Article
Peer-Review Record

Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots

Fermentation 2021, 7(4), 293; https://doi.org/10.3390/fermentation7040293
by Jiaojiao Tang 1, Zhixin Zhang 1, Shilin Zheng 1,2, Ning Gao 1, Zongjun Li 1,3,* and Ke Li 1,3,*
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Reviewer 3: Anonymous
Fermentation 2021, 7(4), 293; https://doi.org/10.3390/fermentation7040293
Submission received: 8 November 2021 / Revised: 25 November 2021 / Accepted: 28 November 2021 / Published: 1 December 2021
(This article belongs to the Section Industrial Fermentation)

Round 1

Reviewer 1 Report

The authors submitted the manuscript to the journal in which they describe Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots. The entire article is about 10 pages of content, but nothing innovative is written in it.

The manuscript is a little short. 

The discussion was not conducted in accordance with the guidelines of journal.

There is no in-depth statistical analysis. Statistical analysis was not sufficiently discussed.

An expansion of literature, conclusions and discussions is required.

In this form, I advise against publishing the article in this journal.

English needs a lot of improvement.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

This manuscript concerns the analysis of bamboo shoots on every step of the process of canned bamboo shoots production. This study is interesting and well presented, however, I have a few comments that should be addressed:

  • "Materials and methods" section - could you please add some more details regarding the fermentation process?
  • L81-83 - "The total amino acids, total phenols and total sterols were improved on the basis of these references [2, 5, 6]" - in what way the methods were improved?
  • L145 - "This is consistent with the change law of the BS5." - please rewrite
  • L209 - "During the fermentation of bamboo shoots soaking solution..." - please rewrite this sentence, it indicates that the soaking solution was also fermented separately
  • Fig. 3 - what are "others"? Could you give some examples of the compounds present?
  • Fig. 4 - this figure is difficult to read, please provide a sharper image
  • L250-251 - "Probably, it is the heat treatment pro- 250
    cess that the ene Aldehyde compounds reduce to aldol compounds" - please rewrite this sentence, it's unclear

also 

  • L27-32, L77-81 - references are needed
  • L28, L175, 239 - italic should be used
  • some formatting errors occur

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 3 Report

I liked the text very much. It deals with the subject of changes in nutrients and volatile compounds as a result of processing processes.

Comments:

line 80 - Sugars it should be capitalized as this is the beginning of a sectence.

There is no reference to Table S1 in the text of the article.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

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