Black fermented garlic includes many pharmacological components. Therefore, in this study, black fermented garlic wine was manufactured and its flavor compounds were investigated difference of aging chips from America and France. The fermented wine was stored at 10oC for 6 months. GC/MS was used for the flavor components analysis. Wine using American chip contained 2-methyl-1-propanol, 3-methyl-1-butanol, 2-methyl-1- butanol, acetaldehyde, butanoic acid, octanoic acid, 1,1-diethoxyethane, and allyl methyl sulfide. 1-Propanol, 2- methyl-1-propanol, 3-methyl-1-butanol, acetaldehyde, acetic acid, propanoic acid, butanoic acid, octanoic acid, 2- heptanone, 1,1-diethoxyethane, N-amino32-hydroxypropanamidate, n-butylamine, and chloroacetonitrile were detected as major flavor compounds using France chips. Especially, the wine contained allyl methyl sulfide that was resulted from black fermented garlic. There were more compounds that smell like fruit in the wine using American chips relatively. And allyl methyl sulfide was detected only in the wine using America chips. Whereas acetic acid was detected only in the wine using France chips

ABSTRACT
 재료 및 방법
  재료
  흑마늘의 추출물 제조
  흑마늘 와인의 제조
  향기 성분 분석
 결과 및 고찰
  흑마늘의 향기 성분
 요 약
 참고문헌

• 김경환(동의과학대학 호텔외식조리전공) | Gyeong-Hwan Kim (Division of Food Science Dong-eui institute of Technology)
• 김진희(부경대학교 수산과학대학 식품공학과) | Jin-hee Kim (Department of Food Science and Technology Pukyoung National University)
• 양지영(부경대학교 수산과학대학 식품공학과) | Ji-young Yang (Department of Food Science and Technology Pukyoung National University) Correspondence to