Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites
Round 1
Reviewer 1 Report
The study Effects of Dendrobium officinale on the quality of rice wine fermented separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical indices, flavor substances, and nonvolatile metabolites has interesting results however there are some things that must be adressed.
In the first place, the title is not precise, because it is not correct to day flavor compounds, the authors have detremined volatile compounds. These molecules may or not have influence in the flavor. Therefore the first thing is to change that in the title.
The main concern is about the procedure of analysis of volatile compounds. Authors do not detail how do they performed the identification and quantitation, if they employed an internal standard, in what concentration, in what units the results are expressed, do they employ reference standards for quantitation, do they employ alkanes for the LRI index...
Also, there is no LRI index and therefore the reader cannot compare the kovats obtained with the obtained by the authors.
Therefore there is a deep lack of information in this determination and without it the paper is incomplete and cannot be reproduced.
Author Response
Response to Reviewer 1 Comments
Dear reviewer,
Thank you very much for your letter and for the reviewers’ comments concerning our manuscript entitled “fermentation-2448677”. We are pleased that although both reviewers raised a number of issues about our study, the reviewers believe that our manuscript still deserves to be published after appropriate revision.
We have revised our manuscript paying careful attention to the reviewers’ comments and suggestions. As listed below we address all the points raised by the reviewers.
List of Actions:
1: The revised paragraphs are in red type.
2: The moved sentences and some supplements are in red type.
3: Response to reviewers’ comments is appended below.
Here, we attach revised manuscript for your approval. A document answering every question from the reviewers is also summarized and enclosed, and our description on revision according to the reviewers’ comments is appended below.
We look forward to hearing that our revised manuscript is now acceptable for publication.
Yours sincerely
Chaoyang Wei
The study Effects of Dendrobium officinale on the quality of rice wine fermented separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical indices, flavor substances, and nonvolatile metabolites has interesting results however there are some things that must be adressed.
Point 1: In the first place, the title is not precise, because it is not correct to day flavor compounds, the authors have detremined volatile compounds. These molecules may or not have influence in the flavor. Therefore the first thing is to change that in the title.
Response 1: We have revised it in the title according to your comment.
Point 2: The main concern is about the procedure of analysis of volatile compounds. Authors do not detail how do they performed the identification and quantitation, if they employed an internal standard, in what concentration, in what units the results are expressed, do they employ reference standards for quantitation, do they employ alkanes for the LRI index...
Also, there is no LRI index and therefore the reader cannot compare the kovats obtained with the obtained by the authors.
Therefore there is a deep lack of information in this determination and without it the paper is incomplete and cannot be reproduced.
Response 2: We have revised it (in line 137-140 and line 146-150) according to your comment.
Reviewer 2 Report
This paper provides the effects observed after the addition of D.officinale in different rice wines. Therefore, the aim of this paper is very interesting. Authors include analysis of volatile compounds related to the flavor, nontargeted metabolomics anaysis and also active substances such as polysaccharides, pehnols and flavonoids have been studied.
Regarding to the determination of volatile flavor substances in rice wine, authors have to explain in more detail some aspects:
In section 2.5. authors have to explain the method used to the determination of flavor compounds. They comment that the method is based on the method developed by Yan (19) and Yu(20), but with some modifications. Therefore, authors have to comment the most relevant aspects of the method, not only the chromatografphic conditions.
In section 3.4., a total of 47 volatile compounds have been detected and results are shown in table S5. However, I have doubts about the numbers shown in this table. Are they concentrations or absolute chromatographic areas? Some information in order to clarify this point is needed.
Author Response
Response to Reviewer Comments
Dear reviewer,
Thank you very much for your letter and for the reviewers’ comments concerning our manuscript entitled “fermentation-2448677”. We are pleased that although both reviewers raised a number of issues about our study, the reviewers believe that our manuscript still deserves to be published after appropriate revision.
We have revised our manuscript paying careful attention to the reviewers’ comments and suggestions. As listed below we address all the points raised by the reviewers.
List of Actions:
1: The revised paragraphs are in red type.
2: The moved sentences and some supplements are in red type.
3: Response to reviewers’ comments is appended below.
Here, we attach revised manuscript for your approval. A document answering every question from the reviewers is also summarized and enclosed, and our description on revision according to the reviewers’ comments is appended below.
We look forward to hearing that our revised manuscript is now acceptable for publication.
Yours sincerely
Chaoyang Wei
This paper provides the effects observed after the addition of D.officinale in different rice wines. Therefore, the aim of this paper is very interesting. Authors include analysis of volatile compounds related to the flavor, nontargeted metabolomics anaysis and also active substances such as polysaccharides, pehnols and flavonoids have been studied.
Regarding to the determination of volatile flavor substances in rice wine, authors have to explain in more detail some aspects:
Point 1: In section 2.5. authors have to explain the method used to the determination of flavor compounds. They comment that the method is based on the method developed by Yan (19) and Yu(20), but with some modifications. Therefore, authors have to comment the most relevant aspects of the method, not only the chromatografphic conditions.
Response 1: We have revised it (in line 137-140 and line 146-150) according to your comment.
Point 2: In section 3.4., a total of 47 volatile compounds have been detected and results are shown in table S5. However, I have doubts about the numbers shown in this table. Are they concentrations or absolute chromatographic areas? Some information in order to clarify this point is needed.
Response 2: Units of volatile compounds are expressed in concentration (μg/L), We have revised it (in Table S5) according to your comment.
