The paper describes a scientific study involving the use of an over-oxidized p-aminophenol sensor for the quantification of sunset yellow in the presence of tartrazine. The study utilized the electropolymerization method on a glassy carbon electrode and employed the Box-Benken method to optimize parameters such as pH, step voltage, number of electropolymerization cycles, and precipitation potential. The study assessed the electrode's selectivity towards various ionic species and found no significant interference. It determined a linear range between 0.25 and 300.0 µM for sunset yellow, with a detection limit of 0.09 µM. The electrode modified with PAP-OX underwent assessments of repeatability and reproducibility, yielding relative standard deviation (RSD) values of 1.14% and 4.09%, respectively. The primary objective of the research was to quantify the concentration of Sunset Yellow in different food samples, including ice cream, fruit juice, powdered jelly, Smarties, and chocolate, while considering the presence of tartrazine. Overall, the study focused on developing a sensor for the quantification of sunset yellow in food and drink samples, with a particular emphasis on optimizing the sensor's performance and assessing its reliability for practical applications
