趋势加强

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贡献物质可能是：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.

本文简要共振光射技术和研究现状，总结共振光射技术特点，提出加强基础理论研究和扩大共振光射应用领域等方面是共振光射技术发展趋势。