carene

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

对后发酵过程中的甜香香型有贡献的物质可能：3-辛酮、3-蒈烯、芹子烯，其含量均随着甜香的加强而呈增加趋势。

Results showed that the main aromatic components of mango were terpenes viz, terpinolene, ocimene, α-pinene, beta-myrcene, alpha-thujene, limonene, caryophyllene, Carene, etc.

结果表,芒果香气主要成分为萜烯类物质,如异松油烯、罗勒烯、α-蒎烯、β-月桂烯、α-侧柏烯、柠檬烯、石竹烯、蒈烯。