Super-pulverized fish bone was used as amino source to produce Maillard reaction with glucose. The optimal preparation processing of the solid-phase Maillard reaction were explored by response surface experiments on the basis of single factor experimental results using electronic nose and sensory evaluation as the index. The results showed that the primary factor of the Maillard reaction sensory evaluation is the glucose addition > reaction time > reaction time > initial pH value， and the optimal processing of Maillard reaction were 9.79% of glucose addition， 103.25 ℃， 70 min and initial pH is 7.21. The flavor of cod bone and fishbone flavorings can be distinguished by the electronic nose principal component analysis （PCA）. And the sensory evaluation score of fish bone seasoning powder was higher and the flavor was better. It can not only provide the theoretical basis and method guidance for the development of natural seafood seasonings， but also provide a reference for the comprehensive processing and utilization on the scraps of the pollock.