Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对
过程中
甜
型有贡献
可能是：3-辛酮、3-蒈烯、芹子烯等，其含量均随着甜加强而呈增加趋势。
斋戒,共40天,在此期间只许吃面包,喝水)Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对过程中甜型有贡献可能是：3-辛酮、3-蒈烯、芹子烯等，其含量均随着甜加强而呈增加趋势。
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