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。

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.

本文简要介绍了的历史和研究现状，总结了的特点，提出了加强基础理论研究和扩大的应用领域等方面是的发展趋势。