본 연구에서는 마늘을 여러 가지 방법으로 열처리해 새로운 형태의 식품으로 개발하기 위한 기초자료로 사용하기 위해 생마늘과 열처리한 마늘의 성분함량을 분석하였고 그 결과는 다음과 같다. 각각의 마늘의 일반성분의 분석결과 수분, 조회분, 조섬유 및 조지방 함량은 비슷하게 나타났으나 조단백질의 함량은 열처리 함에 따라 감소하였다. 생마늘의 총 구성아미노산 함량은 였고 생마늘에서 arginine이 로 가장 높았고 열처리함에 있어서는 총 구성아미노산 차이

The content of general components such as moisture, crude ash, protein and crude fat were not different among the samples, but the content of crude protein in the fresh garlic was higher (in fresh garlic) than that of heat-treated garlic. Eighteen amino acids were analysed from the fresh garlic. The content of arginine was the highest in the fresh garlic. The amount of free amino acids was less than that of total amino acids, but their compositions were similar. Among minerals, the content of K was much higher than those of Mg, Ca and Na. The volatile compounds from the garlic extracts were identified by GC/MS. The composition of diallyl disulfides was very high among the volatile compounds, which were decreased in heat-treated ones.

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