Multi-Source Data Fusion Integrating HPLC, GC-IMS, and Multidimensional Biomimetic Technologies for Evaluating the Effects of Different Processing Degrees on the Quality of Salt-Processed Semen Cuscutae

Semen Cuscutae is commonly used as a medicinal and edible functional food ingredient. Salt-processing can significantly alter its sensory quality and endogenous components. Currently, salt-processed Semen Cuscutae mainly adopts hyperoside as the quality evaluation indicator, which fails to meet the requirements for the identification of processing intensity (heat level) during the development of the traditional Chinese medicine industry. This study aims to construct a comprehensive quality evaluation framework for identifying the optimal processing degree of salt-processed Semen Cuscutae. Multi-dimensional bionic technologies including machine vision, electronic nose and electronic tongue, combined with HPLC and GC-IMS, were applied to analyze the changes in sensory characteristics and endogenous components of salt-processed Semen Cuscutae across different processing degrees. Characteristic indicators were comprehensively scored using the AHP-TOPSIS method. Compared with other groups, appropriately processed salt-processed Semen Cuscutae exhibited a brown appearance, significantly different W1W/W2W sensor responses, resulting in a more harmonious taste profile and distinct volatile chemical markers. Further correlation analysis was performed among bionic sensing indicators, endogenous components and GC-IMS-derived volatile data. AHP-TOPSIS results demonstrated that salt-processed Semen Cuscutae with an appropriate processing degree exhibits optimal comprehensive quality. The comprehensive quality evaluation framework established in this study provides scientific support for the process control and quality assessment of Semen Cuscutae as a functional food ingredient, and also offers a methodological reference for the processing evaluation of similar medicinal and edible food materials.