The sulfite results of both methods are not alike, neither in respect to absolute, nor to percentage amounts. In all but two sam-ples (both products of the same producer), the HPLC–IMER method yielded higher results than the IFU 7a method. In 10 out of the 15 juices, the result of the HPLC–IMER was more than 50% higher than that of the IFU 7a. Analyzed with HPLC–IMER, the two tomato juices and the lemon concentrate contained low, but well quantifi-able amounts of sulfites, whereas the distillation method yielded only trace amounts or even no sulfites at all. Four of the grape