Objective To analyze the quality marker (Q-Marker) of charred Shanzha (Crataegi Fructus) before and after processing based on fingerprint and multivariate statistical analysis, and guided by the differential components, optimize the processing technology of charred Crataegi Fructus using thermal analysis technology combined with single factor-response surface methodology, while quantitatively analyzing the color, odor, and taste before and after processing. Methods The HPLC fingerprint of charred Crataegi Fructus was established and subjected to multivariate statistical analysis to identify differential components before and after processing. Network pharmacology was further applied to preliminarily predict the potential action mechanisms of these differential components. The pyrolysis characteristics of Crataegi Fructus powder were analyzed using thermal analysis, and the screened markers—chlorogenic acid, hyperoside, and isoquercitrin—were selected as indicator compounds. The weights of these indicators were determined using the AHP-CRITIC comprehensive weighting method. The optimal processing temperature and time were then optimized through single-factor experiments and response surface methodology. Finally, electronic sensory technology was employed to quantitatively analyze differences in color, odor, and taste between raw and charred Crataegi Fructus. Results The fingerprint of charred Crataegi Fructus exhibited 10 common peaks, among which four major chemical components were identified. The similarity of all tested samples exceeded 0.9. Multivariate statistical analysis effectively distinguished raw Crataegi Fructus from charred Crataegi Fructus. Based on the “Five Principles” of traditional Chinese medicine Q-Marker and supported by network pharmacological analysis, chlorogenic acid, rutin, isoquercitrin, and hyperoside were screened as Q-Marker reflecting the quality changes before and after processing. Using chlorogenic acid, isoquercitrin, and hyperoside among these Q-Marker as indicator compounds, the optimal processing parameters for charred Crataegi Fructus were optimized to 238 ℃ for 5.89 min. Electronic sensory evaluation revealed significant differences in color, odor, and taste between raw and charred Crataegi Fructus. Multivariate analysis of electronic nose data identified 11 sensors responding to compounds that serve as key indicators for discriminating between raw and processed products. Conclusion This study screened out the different components in the processing of charred Crataegi Fructus, and used them as the key index to optimize the processing technology of charred Crataegi Fructus, and determined the best processing technology. At the same time, the differences in color, odor and taste of charred Crataegi Fructus before and after processing were accurately quantified, which provided a scientific basis for the quality evaluation of charred Crataegi Fructus.

charred Crataegi Fructus  /  process optimization  /  quality marker (Q-Marker)  /  thermal analysis technology  /  electronic senses technology  /  color  /  odor  /  taste  /  fingerprint  /  multivariate statistical analysis  /  network pharmacology  /  chlorogenic acid  /  rutin  /  isoquercitrin  /  hypericin  /  AHP-CRITIC comprehensive weighting method