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.

本文简要介绍了光射技术的历史和研究现状，总结了光射技术的特点，提出了加强基础理论研究和扩光射的应用领域等方面是光射技术的发展趋势。