The study aimed to investigate the differences in odor, color, and taste characteristics between raw and bran-fried (RATR and BATR) using advanced sensory evaluation technologies. The objective was to establish a reliable differential analysis method for distinguishing RATR and BATR slices to support quality control in herbal processing. The Heracles NEO ultra-fast gas-phase electronic nose was employed to analyze odor profiles, while electronic eye and electronic tongue technologies were used to assess color and taste differences, respectively. Odor fingerprint analysis identified key volatile components, and colorimetric and taste measurements were conducted to compare RATR and BATR samples. Fifteen characteristic odor components were identified, with methanol, 2-propanol, and 2-cyclopentenone potentially serving as discriminant markers differentiating RATR and BATR. PCA demonstrated exceptional separation efficacy, with a cumulative contribution rate of 99.937% for the primary components. The integration of Heracles NEO electronic nose, electronic eye, and electronic tongue technologies effectively distinguished RATR from BATR. This approach provides a novel strategy for online quality monitoring in herbal slice production and offers a robust analytical framework for the identification and quality assessment of processed herbal medicines.