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是：3-辛酮、3-蒈烯、芹子烯等，其含量均随着甜香的加强而呈增加趋势。