Table 5
Phenolic compound contents black garlic vinegar fermented for 25 days (mg/100 mL)
| Samples code | Phenolic compounds |
| Pyrogallol | Vanillic acid | Total |
| BV-3.5 | 0.22±0.00b1) | 6.50±0.04b | 6.72 |
| BV-5 | 0.20±0.00b | 5.25±0.54a | 5.45 |
| BV-7 | 0.17±0.01a | 5.52±0.03a | 5.69 |
| BV-14 | 0.32±0.01c | 8.40±0.45c | 8.72 |
1)All values are mean±SD (n=3). Means with different superscripts (a-c) within the same column are significantly different (p<0.05).