Sensory evaluation of high‐moisture dried prunes preserved with sodium benzoate

Abstract Both sodium benzoate and potassium sorbate were significantly detected (P < 0.05) in prune juice at levels of 500 to 600 parts/million. Detection levels for both preservatives in high‐moisture dried prunes were higher (about 800 parts/million). No significant flavour differences were found between prunes treated with similar amounts of sodium benzoate and potassium sorbate. Since it was necessary to use more sodium benzoate than potassium sorbate to preserve prunes, comparisons were made between prunes containing equally effective levels of the two preservatives. No significant flavour differences were found between prunes effectively preserved with sodium benzoate and potassium sorbate. This suggests that sodium benzoate could be used as a preservative for high‐moisture dried prunes with essentially no flavour problem.