Whenever benzoic acid is combined with ascorbic acid in acidic beverages such as soft drinks, benzene can be formed. To determine the current situation on the Belgian market, a headspace gas chromatographic-mass spectrometric method was developed, which needs little to no sample preparation. This method was then used to analyze 134 soft drinks sampled on the Belgian market by the Federal Agency for the Safety of the Food Chain. Thirty-three percent of the samples contained no detectable benzene, whereas the majority of the samples (47%) contained trace amounts below the limit of quantification of the method (0.3 microg L (-1)). Ten samples were above the European limit for benzene in drinking water of 1 microg L (-1), and one sample had a concentration of 10.98 microg L (-1), thereby exceeding the action limit for benzene in soft drinks of 10 microg L (-1) discussed at the Standing Committee on the Food Chain and Animal Health of the European Commission. Statistical analyses revealed that besides benzoic acid, ascorbic acid, and acidity regulators, the packing may also play an important role in benzene formation.