Effects of interfering substances on the sensor to vanillin.

Interferent	n a	Er (%)	Interferent	n a	Er (%)
Glucose	300	−1.49	Na+	100	−0.82
Sucrose	300	0.70	Mg2+	50	−3.92
Maltose	100	−1.96	Zn2+	50	2.17
Starch	50	−2.27	Cu2+	50	2.27
Dextrin	50	−3.80	Fe3+	500	−0.03
Glycine	50	−2.12	Al3+	500	2.33
l-Leucine	100	1.40	NH4+	50	−1.55
l-Gystein	50	0.45	SO42−	500	−0.03
l-Phenylalanine	50	−2.34	Cl−	100	−0.82
Ascorbic acid	10	4.92	HCO3−	100	−3.92
K+	200	−2.30	CO32−	50	1.55
Ca2+	100	1.19	NO3−	50	0.80

^aMolar ratio (interfering substances/vanillin).