Abstract:The addition amounts of tarragon （Artemisia dracunculus L.） powder， erythritol， corn oil， and baking soda and the baking time were optimized by single factor tests and response surface methodology with the sensory score of tarragon-flavored crispy biscuits as an indicator. The textural properties， color difference，moisture content， fat content， protein content， and flavor of the biscuits were measured. The results showed that the tarragon-flavored crispy biscuits prepared with the erythritol addition amount of 17.9 g， tarragon powder addition amount of 3.0 g， and baking time of 12.3 min had the best sensory quality. The prepared biscuits had the hardness of （10.44±1.06） N， brittleness of （9.29±1.15） N， chewiness of （0.74±0.29） N， L* value of 45.82±0.20， a* value of 6.06 ± 0.05， and b* value of 27.40±0.03. The moisture， crude fat， and protein content in the biscuits was （1.87±0.12）%， （12.70±0.45）%， and （4.26±0.11）%， respectively. The in vitro antioxidant activity tests indicated that the biscuits exhibited DPPH， ABTS+， and hydroxyl free radical scavenging rates of（46.39±1.01）%，（33.48±0.67）%， and（41.30±0.75）%， respectively. Electronic nose detection revealed that the biscuits contained flavor compounds such as nitrogen oxides， sulfides， pyrazines， terpenoids，aromatic compounds， and organic sulfides. Gas chromatography identified 28 volatile compounds， including 11 hydrocarbons， 6 alcohols， 5 esters， 3 ethers， 2 benzenes， and 1 pyridine.