Abstract: In order to develop a salt-baked product with unchanged quality and low-sodium, potassium chloride, calcium lactate and yeast extract were selected for single-factor experiment. And the best substitution ratio was obtained through fuzzy mathematical sensory evaluation score, chromatic aberration and texture. And optimization was carried out by response surface experiment. The best formula of low sodium compound salt was obtained according to the actual operation. Then gas chromatography-ion mobility spectrometry was used to detect volatile flavor compounds in salt-baked chicken thighs. The results showed that the optimal formula optimized by response surface was 30% potassium chloride, 9% calcium lactate, and 10% yeast extract. The sensory score of the salt-baked chicken thighs was 92.00, the yellowness was 38.43, and the chewiness was 796.66 g, which was close to the predicted value of the model. Compared with the control group, the sodium content decreased by 37.29%, K⁺ and Ca²⁺ content increased significantly (P<0.05), and the content of important flavor compounds (such as 2-Heptanone, M-Benzaldehyde, Nonanal, etc) increased. Using this formula to make salt-baked chicken thighs can significantly reduce the sodium content (P<0.05), ensure its original flavor and quality and provide certain theoretical guidance for making low-sodium products.