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

对后发酵过程中甜香香型有物质可能是：3-辛酮、3-蒈烯、芹子烯等，其含量均随着甜香加强而呈增加趋势。

Besides, this part also reports that it's developing tendency for this technology to reenforce the fundamental theoretical study and enlarge the applicative fields of Resonance Light Scattering.

本文简要介绍了共振技术历史和研究现状，总结了共振技术特点，提出了加强基础理论研究和扩大共振应用领域等方面是共振技术发展趋势。