To investigate the correlations between the odor, color, taste, and alkaloid content of Coptidis Rhizoma, and the influence of cultivars and origins on its sensory characteristics and chemical composition, this research used electronic bionic technology to determine the odor, taste, and colorimetric values of Coptidis Rhizoma, and HPLC was used to determine alkaloid content, while UPLC-Q-TOF-MS/MS was applied to identify chemical components. SPSS 22.0 was utilized to analyze correlations among the odor, color, taste, and alkaloid content parameters. Orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares discriminant analysis (PLS-DA) were used to identify the cultivars and origins of Coptidis Rhizoma.The research showed that there were significant positive correlations among these aspects.In the cultivars identification of Coptidis Rhizoma, Coptis chinensis rhizomes(CCR) had higher odor and taste values than C. teeta rhizomes(CTR) and C. deltoidea rhizomes(CDR).HPLC analysis indicated higher berberine hydrochloride content in CTR than in CDR and CCR. UPLC-Q-TOF-MS/MS analysis revealed that CCR had more chemical components than CTR and CDR. The OPLS-DA model effectively distinguished Coptidis Rhizoma cultivars, and the color b^* value was the key discriminative factor. In origin identification of CCR, odor and taste values of CCR from Hubei were higher than those from Sichuan and Chongqing, color value and berberine hydrochloride content of CCR in Sichuan and Hubei were higher than in Chongqing. The PLS-DA model could distinguish the origins well of CCR, the PLS-DA model for origin identification demonstrated that color was the most important factor.This research successfully accomplished the digital discrimination of the sensory characteristics of Coptidis Rhizoma, providing a basis for the differentiation of cultivars and origins.