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An attempt was made in this study to analyze flavor compounds and investigate storage stability of essential oil from garlic distillation. Optimum ratio of solvent between pentane and dichloromethane to get essential oil from garlic distillation was 2 to 1. The yield of essential oil was 0.35%(w/w) in ground garlic( ψ0.8 mm) and 0.07%(w/w) in whole garlic. From garlic essential oil six components : dimethyl sulfide, diallyl sulfide, methyl-l-propenyl disulfide, diallyl disulfide, allyl methyl sulfide and diallyl trisulfide were identified with GC and GC/MS, and diallyl trisulfide, diallyl disulfide and allyl methyl sulfide were found to be major volatile components. Quality deterioration of garlic essential oil hardly occurred during storage for 60 days, at 5℃ and 25℃.
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