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

对后发酵过程中的型有贡献的物质可是：3-辛酮、3-蒈烯、芹子烯，量均随着的加强而呈增加趋势。