Multidimensional bionic technology, LC-MS, GC-IMS combined with AHP-TOPSIS model to evaluate the impact of different processing methods on the quality of Gastrodia elata.

Gastrodia elata (GE) is an important functional food as well as a valuable traditional Chinese medicine. At present, there are four kinds of GE processing methods, including traditional processing (C), integrated processing (Y), fresh cutting (X) and raw cutting (S). This study comprehensively analyzed the internal composition and external characteristics of GE processed through four distinct methods. The analysis identified 62 intrinsic components in GE, predominantly amino acids, with 20 classified as differential compounds. In contrast, 95 volatile components (VOCs) primarily alcohols, aldehydes, and esters were detected, of which 31 were differential VOCs. The electronic nose (E-nose), electronic tongue (E-tongue), appearance character, gastrodin, p-hydroxybenzyl alcohol and parishins were analyzed by AHP-TOPSIS method, and finally it was concluded that the GE was the best obtained by Y method. This study establishes a theoretical foundation for the quality evaluation of GE through a comprehensive assessment of its "shape-taste-gas-quality".