Abstract: The development of seaweed salty flavoringing could improve the utilization rate of seaweed resources and the added value of products, which was of great significance. In this study, the preparation process of Gracilaria salty flavoringing was optimized by response surface method using Gracilaria flavoring base as raw material, and the taste and flavor characteristics of Gracilaria salty flavoringing were analyzed by electronic tongue and electronic nose combined with solid phase microextraction–gas-chromatography-mass spectrometry (SPME-GC-MS). The results showed that the optimal process conditions for the prepration of Gracilaria salty flavoringing were as follows: reaction temperature of 126 ℃, reaction time of 39 min, xylose content of 5%, and glycine content of 2.6%, and the sensory score was higher under this condition (75.11±0.53). The results of electronic nose combined with electronic tongue showed that Maillard reaction could improve the salty and umami taste of salty flavoringing, reduce its bitter taste, increase the content of sulfide and nitrogen oxide, and the umami taste of Gracilaria salty flavoringing was more obvious and the bitter taste was lower. The volatile compounds of flavoring base and salty flavoringing before and after the Maillard reaction were analyzed by GC-MS. The results showed that pyrazine compounds were the main volatile compounds of two kinds of salty flavoringing, and the content of alkyl pyrazines in Gracilaria salty flavoringing was higher. Moreover, alcohols, esters, and acids played an important role in coordinating the overall flavor of salty flavoringing. This study can provide a theoretical reference for the development of seaweed salty flavoringing.