Ciba pepper is a traditional characteristic pepper product in Guizhou. In order to clarify the correlation between the key processing technology and the flavor and quality of Ciba pepper， 10 different processing technologies of Ciba pepper were used as the research object， and the electronic tongue and gas phase ion mobility spectrometry (GC-IMS) were used. The effects of different processing conditions on the flavor and quality of Ciba pepper were compared and analyzed. The results showed that: 80 kinds of volatile flavor compounds were detected in 10 kinds of Ciba pepper samples， including 22 kinds of aldehydes， 15 kinds of alcohols， 12 kinds of ketones， 10 kinds of esters， 8 kinds of terpenes and 13 kinds of other compounds. The flavor fingerprint information of samples changes significantly with the different processing technology； The Ciba pepper electronic tongue produced by the standardized technology had better taste freshness， richness and sensory score. Among them， three kinds of dry capsicum were selected， cooked at high temperature for 6 min， fried with golden capsicum seeds， and crushed with radium. The flavor quality of Ciba capsicum was the best. The results provide theoretical basis and data support for large-scale processing and quality control of characteristic Ciba pepper products.