This study systematically investigated the effects of six processing methods (cleaning, wine-processing, vinegar-processing, salt-processing, honey-processing, and bran-processing) on the appearance color, volatile components, and their correlations of Schisandra Chinensis Fructus, a characteristic medicinal material from Northeast China. The research was conducted based on the traditional "color-quality correlation" theory, combining headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and chemometric analysis. The color difference method was employed to quantitatively characterize the color parameters of the samples. The results showed that the processing methods significantly affect the color characteristics of Schisandra Chinensis Fructus (P<0.05), confirming a significant correlation between processing methods and color. A total of 50 volatile components were identified by HS-GC-IMS, with esters, aldehydes, and alcohols being the relatively abundant compounds. Chemometric analysis demonstrated that there are certain differences in volatile profiles among the six decoction pieces. Four key volatile compounds, namely geranyl acetate, butyric acid, trans-2-decenal, and 2-hexanol, were screened out using the dual criteria of variable importance projection value (≥1) and relative odor activity value (≥1). The results indicated that different processing methods, due to the differences in adjuvants, form the unique color and volatile component characteristics of Schisandra Chinensis Fructus decoction pieces through pathways such as Maillard reactions and esterification. These findings scientifically validate the traditional "color-quality correlation" theory and also provide a basis for establishing a quality evaluation system based on the relationship between color and volatile components. Furthermore, it lays a technical foundation for the standardization of the processing technology and quality control of Schisandra Chinensis Fructus.