Determination of Sorbic Acid in Cheese by High Performance Liquid Chromatography.

Background: Sorbic acid (E, E-2, 4-hexadienoic acid) is added as a preservative to cheese because of its fungistatic and antimicrobial activity.

Objective: A facile method for the analysis of sorbic acid that is applicable to sliced processed cheese and grated cheese products.

Method: A cheese sample and dry-ice mixture was blended and sorbic acid was extracted with methanol and analyzed by HPLC-ultraviolet with external standardization.