Abstract: Nineteen dried chili pepper cultivars were selected to investigate the internal correlations among color, volatile components, and pungency across different varieties and to enable targeted variety classification. Color parameters, capsaicinoid content and volatile compounds were systematically analyzed using a colorimeter, high-performance liquid chromatography, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, respectively. Multivariate statistical analyses were performed, including principal component analysis, correlation analysis, entropy weight-based grey relational analysis, and K-means cluster analysis. The results showed significant varietal differences in color, pungency, and volatile components among the 19 dried chili pepper samples. Capsicum annuum ‘India Ghost Pepper’ exhibited the highest pungency of 148698.36±8696.47 SHU, whereas Capsicum annuum ‘Fujian King Chili’ possessed the optimal color saturation with chroma value C^*=23.88±1.57. A total of 48 volatile aroma compounds were identified. Limonene, linalyl acetate, and anethole were common key aroma substances with an odor activity value > 1 in all tested varieties, constituting the core fundamental flavor of dried chili peppers. Correlation analysis revealed extremely significant positive correlations between redness value (a^*), chroma (C^*), and total capsaicinoid content (r=0.95, 0.96, P<0.001). Extremely strong positive correlations were observed between the terpenoid volatile components. However, weak correlations were observed between the color and pungency indices and the most volatile components. These results revealed the synergistic formation of color and pungency in dried chili peppers, whereas the biosynthesis of aroma compounds was a relative independent metabolic process from the formation of color and pungency quality. Entropy weight grey relational analysis indicated that ‘Guizhou Lantern Pepper,’ ‘India Ghost Pepper,’ and ‘Sichuan Qixing Pepper’ had superior comprehensive qualities. Based on the K-means cluster analysis, the 19 dried chili pepper varieties were accurately divided into five categories: high pungency and high aroma; high pungency and high color quality; low pungency and high aroma; low pungency and high color quality; and moderate color, aroma, and pungency types. Each category presents distinct quality characteristics and targeted processing application orientations. Collectively, this study clarified the distribution rules and internal relationships of color, aroma, and pungency quality among different dried chili pepper varieties and established a multi-index comprehensive evaluation and classification system that provides a scientific basis for precise raw material screening, directional processing, and high-value utilization of died chili peppers.