The presence of toxic acrylamide in a wide range of food products such as potato crisps, French fries or bread has been confirmed by Swedish scientists from Stockholm University. The neurotoxicity and possible carcinogenicity of this compound and its metabolites compels us to control them by quantitative and qualitative assays. Exposing acrylamide to pH extremes results in its hydrolysis to acrylic acid or its salt. In this work we present the use of gold electrodes coated with SAMs containing

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... etralactam molecules and its precursor as active elements for voltammetric detection of acrylic acid in water solution. The host molecules have been immobilized on the electrode surface by covalent Au-S bond or by embedment method into thiol layer via hydrophobic and van der Waals interactions. Interactions with analytes were confirmed by Osteryoung square wave voltammetry (OSWV).