Array of lutetium bisphthalocyanine sensors for the detection of trimethylamine

An array of electronic sensors based on thin films of phthalocyanine derivatives with a controlled thickness and designed for the evaluation of vapours produced by the decomposition of fish and seafood is presented. The sensors were prepared by using the Langmuir–Blodgett technique and by vacuum sublimation. The individual sensing units undergo changes in their electrical resistivities that are proportional to the concentration of volatile amines. The combined responses of this array allow for the assessment of the freshness of these alimentary products.