[Response] Thanks for your comment and they are the basic physicochemical indexes for the frying oil and French fries, the different fatty acids components lead to the variety in oxidation stability of four kinds of frying oils. We have removed them in the supply materials.
Reviewer: 2
1.The authors reported a rapid assessment method on quality changes in French fries during deep-frying based on FTIR spectroscopy combined with artificial neural network. Though there are many reports of using FTIR to assess the quality of oils. The combination of FTIR and artificial neural network shows promising and the approach has the merit that could be applied in food industry. Overall, the manuscript was well-written the logic flow was clear. However, there are several aspects need further clarification and improvement.
[Response] We appreciate Reviewer #2’s comments and have revised them as suggested.
2.There are many reports applied deconvolution for FTIR spectra, which has several advantages. More in-depth discussion should be applied.
Location shift (Line 191 and other places): the peak wavenumber could be affected by treatment conditions. Therefore, for many reports, a range (Ave and SD might be used) of wavenumber was used to indicate specific characteristic peak in a region. It is suggested to discuss more in this aspect.