Question 2: On the other hand, it is necessary to provide
evidence of the oxidative stability of the obtained DAG. For example,
diene index, peroxide value, etc.
Thanks for the reviewer’s valuable comments. The peroxide value of
glycerol diesters was in Table S3 in Supporting Materials in the
original manuscript, and is now supplemented and modified on page 17,
lines 890-891 (i.e., the last sentence of the second paragraph of 3.5
Determination of flavor) in the revised manuscript, with the results of
its peroxide determination added in the revised manuscript ”TABLE 1
Fatty acid composition of oil samples, as well as hydrolysis or
esterification rates and physicochemical indicators”. We examined the
literature and other avenues where the diene index is one of the most
important indicators of the properties and stability of FCC gasoline
during production and storage and found that the diene index is
infrequently used in edible oils. However, it is common in petroleum
characterization.