This review presents the state-of-the-art of optical sensors for determination of biogenic amines (BAs) in food by publications covering about the last 10 years. Interest in the development of rapid and preferably on-site methods for quantification of BAs is based on their important role in implementation and regulation of various physiological processes. At the same time, BAs can develop in different kinds of food by fermentation processes or microbial activity or arise due to contamination, which induces toxicological risks and food poisoning and causes serious health issues. Therefore, various optical chemosensor systems have been devised that are easy to assemble and fast responding and low-cost analytical tools. If amenable to on-site analysis, they are an attractive alternative to existing instrumental analytical methods used for BA determination in food. Hence, also portable sensor systems or dipstick sensors are described based on various probes that typically enable signal readouts such as photometry, reflectometry, luminescence, surface-enhanced Raman spectroscopy, or ellipsometry. The quantification of BAs in real food samples and the design of the sensors are highlighted and the analytical figures of merit are compared. Future instrumental trends for BA sensing point to the use of cell phone-based fully automated optical evaluation and devices that could even comprise microfluidic micro total analysis systems.

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Optimal conditions were found for the reactions of aniline and its hydroxy-, carboxy-, methyl-, and nitro-substituted derivatives with p-dimethylaminocinnamaldehyde in the presence of sodium dodecyl sulfate micelles in the pH range 136. A correlation was revealed between the optimal pH value pK a of aromatic amines. The reaction in the model system aniline3p-dimethylaminocinnamaldehyde3sodium dodecyl sulfate in micelles formed by anionic surfactants is accelerated more than 1000-fold due to increased concentration of the reactive species in sodium dodecyl sulfate micelles.

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Clustered copper nanoparticles were obtained by thermolysis CuC 2 O 4 in the CO 2 atmosphere at 800 °C. The elemental composition of clustered copper nanoparticles was set by field emission scanning electron microscope MIRA 2 LMU. It is shown that differences in the composition of the synthesized and commercial preparations of copper oxalate don't have significant impact on the nature of the clusters with a mixture of copper nanoparticles.

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