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Previous studies have shown that the incorporation of sulfonated metallophthalocyanines into sensitive sensor materials can improve electron transfer and thus species detection. Herein, we propose a simple and easy alternative to the use of generally expensive sulfonated phthalocyanines by electropolymerizing polypyrrole together with nickel phthalocyanine in the presence of an anionic surfactant. The addition of the surfactant not only helps the incorporation of the water-insoluble pigment into the polypyrrole film, but the obtained structure has increased hydrophobicity, which is a key property for developing efficient gas sensors with low sensitivity to water. The obtained results show the effectiveness of the materials tested for the detection of ammonia in the range of 100 to 400 ppm. It is shown by comparing the microwave sensor responses that the film without nickel phthalocyanine (hydrophilic) produces greater variations than the film with nickel phthalocyanine (hydrophobic). These results are consistent with the expected results since the hydrophobic film is not very sensitive to residual ambient water and therefore does not interfere with the microwave response. However, although this excess response is usually a handicap, as it is a source of drift, in these experiments the microwave response shows great stability in both cases.

A molecularly imprinted silica (MIS) coupled to a microwave sensor was used to detect three fungicides (iprodione, procymidone and pyrimethanil) present in most French wines. Chemometric methods were applied to interpret the microwave spectra and to correlate microwave signals and fungicide concentrations in a model wine medium, and in white and red Burgundy wines. The developed microwave sensor coupled to an MIS and to its control, a nonimprinted silica (NIS), was successfully applied to detect the three fungicides present in trace levels (ng L−1) in a model wine. The MIS sensor discriminated the fungicide concentrations better than the NIS sensor. Partial Least Squares models were suitable for determining iprodione in white and red wines. A preliminary method validation was applied to iprodione in the white and red wines. It showed a limit of detection (LOD) lower than 30 ng L−1 and a recovery percentage between 90 and 110% when the iprodione concentration was higher than the LOD. The determined concentrations were below the authorized level by far.