Abstract: In order to explore the effect of oyster hydrolysates on the quality of soda biscuits,the biscuits with 0,2%,4%,6%,8% and 10% oyster hydrolysates were prepared,and the differences in sensory,chroma and texture indexes were investigated. The volatile flavor components were analyzed and identified using headspace solid phase micro extraction and gas chromatography-mass spectrometry. The results showed that with increasing ratio of oyster hydrolysate,the appearance,color,flavor,texture,taste,and comprehensive score of the biscuits showed significant difference. The biscuits with 6% oyster hydrolysate showed the optimum appearance,color,texture,taste and comprehensive score. The L^* value and b^* value of the biscuits with inclusion of oyster hydrolysate were higher than those without oyster hydrolysate addition,while the a^* values were lower than those biscuits without oyster hydrolysate. The hardness,cohesion and chewiness of biscuits with oyster hydrolysate were higher than those without oyster hydrolysate. Twenty-four flavor components were identified in biscuits without oyster hydrolysate,while thirty flavor components were identified in biscuits with 6% oyster hydrolysate. The biscuits with 6% oyster hydrolysate addition were richer in flavor than those without oyster hydrolysate.