Objective To optimize the optimal processing technology of different processed products of Huangqin (Scutellariae Radix, SR) [fried Scutellariae Radix (fSR), Scutellariae Radix charcoal (SRc), wine Scutellariae Radix (wSR)], and explore the correlation between sensory traits such as appearance, color, odor, taste, and the main active ingredients. Method The multi-index response surface methodology (RSM) was used, with baicalin, baicalein, wogonoside, wogonin, and appearance trait scores as evaluation indicators. The analytic hierarchy process and entropy weight method were used to calculate the weight coefficients and comprehensive scores of each indicator. Further utilize central combination design (CCD)-RSM to investigate the effects of temperature and processing time (soaking time and the alcohol ratio) on the processing technology. Using electronic sensory technology (electronic eye, electronic nose, electronic tongue) to analyze the response values of samples with different processing levels, and exploring the correlation between sensory traits (color L^*, a^*, b^* value, odor sensor response value, taste sensor response value) and chemical composition through correlation analysis. Results The optimal process parameters were determined as follows: fSR at 205.4 ℃, 6.5 min, SRc at 227.4 ℃, 16 min, and wSR at 180 ℃, 5 min (moistened for 50 min, with a yellow wine dosage of 18.2%). Correlation analysis shows that different degrees of processing of SR have distinguishable sensor response patterns: odor sensors S7 and S10 and taste sensors P6 and P10—P12 in fSR have a strong positive correlation with baicalin and wogonoside; In SRc and wSR, there is a strong negative correlation between multiple sensors and baicalin, while wogonin shows a strong positive correlation with multiple sensors SRc and a strong negative correlation with fSR. The electronic eye color values (L^*, a^*, b^*) are significantly correlated with the degree of processing (ΔE^*_ab > 1.5). Conclusion Optimizing the process is stable and feasible. The quality evaluation system based on electronic sensory technology can objectively distinguish the degree of processing, and the correlation between characteristics and components revealed provides theoretical basis and innovative methods for determining the endpoint of processing and quality control.

Scutellariae Radix  /  process optimization  /  central combination design-response surface method  /  analytic hierarchy process  /  entropy weight method  /  intelligent sensory  /  quality evaluation  /  color  /  smell  /  taste  /  thermal analysis technology  /  baicalin  /  scutellarin  /  wogonoside  /  wogonin  /  electronic eye  /  electronic nose  /  electronic tongue