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This study proposes an easy bottom-up method for the synthesis of photoluminescent (PL) graphene quantum dots (GQDs) using citric acid as the carbon source. The obtained GQDs were characterized by high-resolution transmission electron microscopy (HRTEM), UV-vis absorption spectroscopy, fluorescence spectroscopy, and Fourier transform infrared spectroscopy (FT-IR). The synthesised GQDs have an average diameter of 4.76 ± 0.96 nm, with a lattice spacing of 0.24 nm. The GQDs exhibit excitation-independent PL emission. The surface of the GQDs has a variety of functional groups (hydroxyl, carboxyl, and ether groups etc. ) to enhance its stability and water solubility. In this study, a fluorescent "on-off" sensor is developed for the selective detection of vanillin in chocolates using GQDs as a fluorescent probe. Under optimal conditions, fluorescence intensity of the GQDs has a good linear relationship with the vanillin concentration (0.0-2.1 × 10 -5 mol L -1 ), with a limit of detection of 2.5 × 10 -8 mol L -1 . For detection in real samples, the percent recovery of vanillin and the relative standard deviation were 88.0-108.9% and 0.90-5.4%, respectively. Thus, this GQDs-based method has good accuracy and precision and can be used for vanillin detection in practical applications.

One-step synthesis of fluorescent graphene quantum dots as an effective fluorescence probe for vanillin detection