Abstract: To gain a profound understanding of the effects of salt reduction on the quality and flavor of the low-temperature air-seasoning chicken, samples with salt added at gradient (2%, 1%, 0.5%, and 0.25%) were prepared, respectively. At the end of experimental stage, different indices including physicochemical properties, meat texture, TBARs value, TVB-N value, and volatile flavor substances were measured and analyzed. The results showed that the moisture content, L^* value, W_H value, hardness, chewiness, and TBARs value of the air-seasoning chicken decreased as the amount of salt added decreased, while the pH value and TVB-N value increased as the amount of salt added decreased. A total of 131 volatile compounds related to flavor were detected in samples, in which alkanes (80) and aldehydes (11) were turned out to be dominated. Via integration of the analysis of ROAV and OPLS-DA, the 1% salt group was observed to have a similar volatile-flavor profile to the 2% salt group, while it was found that excessive reduction of salt contributed to over-generation of some off-flavor compounds. Sensory evaluation results also demonstrated that a relatively high score in flavor was achieved by the 1% salt group, implying that a fair decrease of salt does not negatively impact the overall quality of the final product. In consideration of both personal health and actual taste, it might be advised that 1% addition of salt be used in the low-temperature air-seasoning chicken making.