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.