Effects of Shaking and Withering Processes on the Aroma Qualities of Black Tea

Round 1

Reviewer 1 Report

 

Review

The manuscript submitted for evaluation concerns the analysis of shaking and withering processes for the formation of the floral and fruity aromas of black tea. The introduction is fairly well presented and based on the literature relevant to the topic of the thesis. Suggestions are outlined below Please adapt the references to the requirements of the authors I also suggest referring to figure 6 in a few sentences It would be beneficial for manuskipt to compare the results of sensory evaluation with the results of instrumental determination of volatile compounds - this is a suggestion for the future

Abstract is too long - requirement is 200 words - please shorten it

L 144. Volatile compounds were identified in 36 black tea samples processed  …. - In the chapter "Results and discussion" the authors state that the analyzes were performed on 36 tea samples - please fill in the methodology, that the tests were performed on such a number of samples and how many samples of each type were tested.

L252 … components. Hou et al. [13] - please remove the dot after "components" and put a dot after [13]

Table 1 does not fit on the page - I suggest a horizontal arrangement

 

References

Author 1, A.B.; Author 2, C.D. Title of the article. Abbreviated Journal Name Year, Volume, page range.

Please correct all references as required

Please put a period after your initials

Journal title - italics

Year - bold

Please put a full stop at the end of each reference

Please standardize - please write the journal titles in full name or abbreviations - uniformly throughout the list

Comments for author File: Comments.pdf

Author Response

Dear reviewer，please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Thank you for your excellent study on the aromatic effects of including shaking either before or after withering during the processing of black tea. My concerns and recommendations are as follows:

First, I would have liked to see far more information about the aromatic properties of the nonshaken tea. Nonshaken tea is shown in Fig 1 and wholly absent as a control, from the rest of the figures. If its aroma is so different it cannot be graphed with WS and SW, that at least should be pointed out. I think there is significant value to describe how WS and SW differ not only from each other but from the control. Then in the methods, it could be clarified with regards to how long the nonshaken control was withered, what is the difference is between 1 hour shaken and 2 hour shaken o 1 h rolled, 2 hour rolled etc. This would be particularly helpful I think in Figure 2, even to include an average value for NS. Also Figure 4, would be nice to have a control.

Second, I am glad I had a very large monitor to read the paper because the font size on the figures in the main paper were ridiculously small. It looked as if data were simply pulled off of Prism or SIMCA without a thought to legibility. This is particularly notable in Figure 3. Moreover, it would be interesting to know which VOCs have VIP > 1 – is this noted somewhere in the supplemental materials or otherwise? Again, it looks like a screen shot from processed data.

Table 1 appears cut off so I can’t read the left and right sides. I don’t see any explanation of Table 1,

I don’t understand from the text what “WSR1F0” stands for – I assume it’s a sample? This should be significantly clarified (I guess it is as written in caption for Figure 5?)

 

In short, fine work but the figures could be improved and control data shown in more figures, or reasons given for why controls could not be shown in the figures.

Author Response

Dear reviwer, please see the attachment.

Author Response File: Author Response.pdf

Reviewer 3 Report

 

The manuscript “Effects of shaking and withering processes on the aroma qualities of black tea” is devoted to the study of the influence of the sequence of withering and shaking on the formation of aroma compounds and the contributions of the main volatile compounds in black tea. The manuscript provides technical guidance for the precise and targeted production of black teas with floral and fruity aromas.

The manuscript is well written, the information is presented clearly, it contains a lot of illustrative material. I have the following comments:

·         Line 65-66. “Fresh leaves of the "Jin Guanyin" black tea variety were harvested in Longquan City, Zhejiang Province, China.” Please indicate the geographical coordinates of the place of collection of black tea.

·         Line 79. “Dried samples were stored for analysis.” Specify storage conditions.

·         Please enlarge Figures 1, 3, 4.

·         Lines 252-253. Please check the sentence.

·         Table 1 is truncated.

·         Make a list of references according to the Instructions for authors.

 

 

 

 

 

Author Response

Dear reviewer, please see the attachment.

Author Response File: Author Response.pdf