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In Summer 2003, sorbic acid was detected in a processed Louisiana product that had been shipped internationally. This discovery caused the food product to be rejected by the foreign market since sorbic acid was not declared on the label. The source was eventually traced by an analytical lab to a garlic powder component used in the product. Subsequent evaluations by the lab of fresh and dried garlic products obtained from stores indicated sorbic acid. The presence of sorbic acid suggested that it might either be a contaminant or a previously unreported naturally occurring component of garlic. To determine which was more likely, 12 garlic varieties were planted in Baton Rouge, La., during September 2003 and harvested the following spring. In addition to this harvested garlic, fresh garlic, garlic juice and garlic powder were purchased in May 2004 from three local stores. All these samples plus the original product were analyzed for sorbic acid using spectrophotometry and HPLC methods at the LSU Horticulture Dept. None of the samples contained measurable quantities of sorbic acid except for the original product. Since there appears to be no naturally occurring sorbic acid in garlic, it is likely that at least a portion of the fresh and processed garlic distributed in the U.S. during 2003 may have been adulterated with sorbic acid.