A novel aggregation-induced emission-featured hyperbranched poly(amido amine)s stabilized copper nanoclusters‑cerium (III) sensor for detection of thiol flavor compounds in processed meat

Thiol flavor compounds are a class of flavoring ingredients that contribute significantly to food flavor. However, rapid discrimination of multiple thiol-flavor compounds remain a challenge. In this study, a ratiometric fluorescent sensor (TPE-ssHPA@Cu NCs-Ce³⁺) with dual-channel fluorescence features was developed using tetraphenylethene-embedded hyperbranched poly(amidoamine) as a template to stabilize the copper nanocluster‑cerium ions. The sensor was explored for the specific discrimination of six typical thiol flavor compounds, each producing diverse fluorescent fingerprints that were further identified using pattern recognition methods. The sensor achieved a rapid response in identifying thiol flavor compounds and multicomponent mixtures, with detection limits of 0.32–3.13 μM. Furthermore, it was successfully applied to differentiate between the different types and cooking times of meat broths.