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Reviewer #1: The manuscript describes an interesting set of analytical measurements in an important area of science that currently is in strong development. However, the level of English is below the norm to be published in its current form, including a large amount of typos. Furthermore there are some major concerns on the experimental setup, and theoretical discussion: 1) The concentrations of flavor compounds used seem to be very high: it is recommended to indicate also the solubility limit of the flavor molecules, so everyone can directly see if the concentration ranges used are relevant 2) The protein used has been extracted in the lab: in this case it would be useful to indicate the level of denatured and native protein (ie DSC-results) 3) Using HS-SPME it is well known that it is very difficult to get absolute intensities, since all ab- and desorption binding constants with the fiber material needs to be know. This is not addressed properly. 4) There are very different results from Static headspace measurements compared to SPME-measurements, but these differences are neither explained nor discussed. 5) Comparing an ester with an aldehyde is not valid in the scheme of this article: it is known they give very different effects (see eg LeGuen & Vreeker, Viry et al) 6) Salting out effects: without giving the measured ionic strengths of the solutions, this discussion does not make sense Reviewer #2: The work is interesting to the readers of the journal. The observations and data may be publishable. However, extensive English editing is needed prior to a meaningful peer review. For example, there are multiple language concerns in Highlight 1 "ethyl caprylate and undecanal poss different similar length chain constructs, there may existed competitive binding for ethyl caprylate and undecanal on SPI in aqueous". Unclear meanings or misspelled words: poss, constructs. Incorrected word form: existed. Incomplete term: aqueous. Confusing usage: different similar …. Questionable usage: "binding for" , better to be "binding of ". |
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