No-salt bovine bone protein extract (NS-BBPE) is rich in bone collagen, peptides and amino acids and is useful in the food industry. However, NS-BBPE has a more monotonous taste than bovine bone protein extract (BBPE), so BBPE is more useful than NS-BBPE. According to the World Health Organization, adults who eat less than 6 g/d have improved health. Odor-induced saltiness (OISE) is a way to reduce the amount of NaCl in food. The multisensory interaction between aroma (meaty and roasted) and taste can be used to compensate for the saltiness perception of healthy low-salt food. In this study, the optimal Maillard conditions from response surface optimization were as follows: temperature, 105 °C; time, 20 min; reducing sugar addition, 1 g; EH-NS-BBPE, 30 g; water, 10 g; hydrolyzed vegetable protein (HVP), 5 g; bovine tallow, 3 g; L-Cys, 0.5 g; cysteine hydrochloride, 1 g; V B1 , 0.4 g; and I+G, 0.5 g. The salt-congruent aroma was produced from the Maillard reaction products of NS-BBPE, which was detected by a new SGC/GC2-O-MS system. Electronic nose analysis of the difference in aroma and sensory evaluation proved that salt-congruent aroma was present in the samples. [Display omitted] • RSM is used to optimize the Maillard reaction products of NS-BBPE (MRP). • More key odorants were detected by SGC/GC2-O-MS. • Sensory evaluation proved salt-congruent aroma in MRP. [ABSTRACT FROM AUTHOR]