Low-Cost Electronic Nose for Wine Variety Identification through Machine Learning Algorithms

Round 1

Reviewer 1 Report

In my opinion a great re-organization of the whole documents is needed. Some part reported in materials and methods should be moved in the results section  and vice versa (for example the method used for PCA analysis). Also, and more important, I do not think that this paper increase the knowledge in the field. The data presented are scarce and not well explained. The discussions is basically inexistent. The methods for e-nose are in my opinion a bit too descriptive. Also, some of the methods should be reported in the results (i.e. the description of the calibration process and the response of the sensors). There are no references to the wines samples used (which wines were? Variety, vintages?). The chemicals analyses are written in the wrong way and the methods used are not reported.

Author Response

The responses are included in the attached file.

Best regards.

Author Response File: Author Response.docx

Reviewer 2 Report

The authors propose a low-cost electronic nose for wine variety identification, which has some research and economic value, but the following points still need to be noted.

(1) The authors in the abstract should provide the accuracy of the machine learning algorithm for classification, rather than just stating that the samples can be classified. This should be stated in the corresponding follow-up paper.

(2) I suggest redrawing Figures 4 through 8 to remove the gray shading from the figures.

(3) The electronic nose technique relies on hardware, such as the preparation of sensors, and the processing of signal circuits, which leads to greater effort than methods such as sensory evaluation, and the authors should also state its advantages over other methods, for example, in terms of reliability of judging?

Author Response

Dear reviewer,

The responses to your suggestions are included in the attached file.

Best regards.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

Some information in discussion have been added. However, the methods used for chemical analysis are still missing. For example: which kind of analysis did you used for volatile acidity? distillation and titration? enzymatic assay? please specify for all the mentioned parameter

Author Response

Dear reviewer,

 

Thanks for your response and I’ll try to answer to all of your suggestions.

 

Some information in discussion have been added. However, the methods used for chemical analysis are still missing. For example: which kind of analysis did you used for volatile acidity? distillation and titration? enzymatic assay? please specify for all the mentioned parameter.

 

This has been included in the new version of the paper that has been attached.

 

Moreover, the different varieties of Rioja wine have been included in the last version.

 

Finally, figures 4 to 8 have been substituted.

 

We are very grateful with your comments that can improve our article.

 

Best regards.

Dear reviewer,

 

Thanks for your response and I’ll try to answer to all of your suggestions.

 

Some information in discussion have been added. However, the methods used for chemical analysis are still missing. For example: which kind of analysis did you used for volatile acidity? distillation and titration? enzymatic assay? please specify for all the mentioned parameter.

 

This has been included in the new version of the paper that has been attached.

 

Moreover, the different varieties of Rioja wine have been included in the last version.

 

Finally, figures 4 to 8 have been substituted.

 

We are very grateful with your comments that can improve our article.

 

Best regards.

 

 

 

Antonio Ruiz Canales

 

 

Antonio Ruiz Canales

Author Response File: Author Response.docx