Table 3. Changes in SAC and γ-GSAC contents according to the aging period of black garlic from ‘Hongsan’ and ‘Namdo’ varieties
(mg/100 g)

Species of garlic	Aging days	SAC	γ-GSAC
‘Hongsan’	0	49.57±7.61¹⁾^a²⁾	230.86±71.19^cd
	2	188.54±27.25^c	274.64±28.67^d*³⁾
	4	236.62±35.32^d*	184.84±14.79^bc**
	6	236.76±24.25^d**	151.98±11.20^ab**
	8	204.93±29.10^cd**	130.29±8.09^ab**
	10	190.94±15.49^c**	129.71±8.53^ab**
	12	142.18±13.94^b**	94.72±12.42^a**
‘Namdo’	0	51.17±6.23^a	106.92±5.60^8d
	2	157.94±13.89^d	145.78±7.34^e
	4	116.00±19.01^c	60.21±15.84^c
	6	103.94±18.22^bc	55.21±10.23^c
	8	80.35±14.76^ab	40.76±1.87^b
	10	77.75±9.75^a	35.29±1.38^b
	12	60.79±6.06^a	15.81±1.61^a

All data are showed as mean±SD (n=3).
Different lower case letters indicate the significant differences between aging dates by Duncan's multiple range test p<0.05.
^*Marks indicate the significant differences between same aging days by Student’s t-test ^*p<0.05 and ^*p<0.01.