Table 2. Sulfur compound¹⁾ content of three types of garlic (mg/100 g dry basis)

Sample name	GSAC	GS1PC	SAC	S1PC
Fresh garlic	1,047.58±45.34^2)a3)	778.1±31.5^a	65.1±4.37^b	11.48±0.67^b
Aaged garlic	536.96±27.86^b	195.2±10.7^b	317.2±12.51^a	72.21±3.24^a
Black garlic	ND⁴⁾	ND	11.87±0.25^c	ND

GSAC, γ-glutamyl-S-allyl-L-cysteine; GS1PC, γ-glutamyl-S-1-propenyl-L-cysteine; SAC, S-allyl cysteine; S1PC, S-1-propenyl-L-cysteine.
All values are mean±SD (n=3).
Means with different superscript letters (^a-c) in the same row are significantly different (p<0.05) by Duncan multiple range test.
ND, not detected.