The change of the components of garlic extracts was studied. For experiment the extracts were treated by various temperatures, carriers and packages during storage. The content of pyruvate was increased in all treatments until 20∼30 days during the storage of garlic extracts at various temperatures. The content of pyruvate was slightly decreased at 0∼5 ℃, whereas it was rapidly increased at 20∼40 ℃. In the preservation of garlic extracts by carriers, cyclodextrin (20%) treatment constantly increased the content of pyruvate and maintained the highest level at the final stage. Maltodextrin (20%) treatment increased the content of pyruvate until 30 days and showed the lowest value at the final stage. The packages, OPP20/Print/PE15/AL-7/PE18 and OPP/Print/PE15/VM PET12/PE25 treatments constantly maintained high content of pyruvate. In contrast, however, OPP20/Print/PE20 and OPP20/Print/VM/PE20 treatments showed a relatively rapid decrease in the content of pyruvate.