1.Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.

1.对后发酵过程中甜香香型有贡献可是：3-、3-烯、芹子烯等，其含量均随着甜香加强而呈增加趋势。