PEDOT electrodes were prepared in aqueous and organic solutions. A PEDOT-based sensor for the analysis of beverage antioxidants can be effectively prepared in propylene carbonate, and in this study, PEDOT polymerization was also performed in two aqueous solutions, 10% acetonitrile/water and an aqueous solution containing sodium dodecyl sulphate (SDS). The change in the oxidation potential of EDOT due to polymerisation solution was investigated and the film morphology was examined using SEM. The sensitivity of PEDOT sensors was tested by cyclic voltammetry in a gallic acid solution and with a green tea sample. The best sensitivity was obtained with PEDOT polymerized in propylene carbonate.