Table 6 Changes in the S-allyl cysteine contents of vinegar supplemented with different amounts of black gar lic dur ing fermentation (mg/L)
Sample code
Fermentation period (days)
0
9
18
25
BV-3.5
ND1)
ND
ND
ND
BV-5
ND
ND
ND
ND
BV-7
1.12±0.05aA2)
2.74±0.36bA
1.72±0.05aA
1.51±0.16aA
BV-14
13.12±0.99aB
17.56±1.04bB
13.44±0.22aB
14.18±0.95aB
1)ND, not detected. 2)All values are mean±SD (n=3). Means with different superscripts (a-b) within the same row are significantly different (p<0.05). Means with different superscripts (A-B) within the same column are significantly different (p<0.05).