Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals
Round 1
Reviewer 1 Report
Nice review.
Do not use the citation number in a sentence as though it were text: "[9] reported ...." It is hard to read.
Many incomplete citations. Be sure to identify each source (journal, book, Web site...)
Editing notes in attached pdf.
Comments for author File: 
Comments.pdf
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 2 Report
Dear authors,
Attached please find few comments and suggestions for your manuscript.
Comments for author File: Comments.pdf
Author Response
We would like to thank the reviewers for the constructive comments we received on the manuscript. The comments were indeed valuable and will make a better scientific quality manuscript. The responses to the reviewers’ have been attended to in track changes in the manuscript and are as follows.
- Lines 107 – 116, can author briefly explain the dominant microorganisms in some of those mentioned products (those that are not covered in the discussion) especially if it is spontaneous fermentation and /or controlled fermentation. How do these microorganisms outclass other microorganisms present in the product? Lastly, do these microorganisms influence the taste or sensory of these products or is other factors?
Response: The authors of the studies relating to spontaneously fermented products do not mention the dominant microorganism, however, we attempted to link metabolites produced based on fermentative pathways to microorganisms mentioned in the studies. In line 155-166, dominating LABs are highlighted and related to the dormant metabolite.
Yes, microorganisms do influence the taste or sensory of these products and other factors may be involved. Lines 247-249 and 270-291
- Can authors summarise the future perspective of these African fermented cereals based on the aroma and or flavor as well as consumer acceptance before conclusion.
Response: Future perspectives have been included in line 387-399
- Authors should make correction under authors contribution: X.X under methodology as well as removing the acknowledgement because they did not write anything. Otherwise, the review is detailed and it flows.
Response: Correction incorporated in line 401
Author Response File: Author Response.pdf
