Microencapsulation is a technique that is increasingly used to encapsulate fragrances. It offers a valuable method to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the production and processing of food products.

Thanks to it, it is better to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the production and processing of food products One of the more common encapsulation techniques is spray drying whereby liquids are sprayed with a hot, drying gas to obtain a powder.

The aim of the research was to develop a microencapsulation method of gamma-decalactone, a cyclic ester with the scent of peach, which is used as a food additive. The carrier used for microencapsulation was an emulsion consisting of rapeseed oil, maltodextrin and arabic gum.

In this work, optimization of the carrier composition was performed in order to obtain a stable emulsion. The effect of inlet air temperature (80°C, 180°C) during spray drying on the powder quality parameters was then analyzed. In the final stage, the gamma-decalactone content in the obtained powders was evaluated. The results have shown that emulsions based on colza oil and arabic gum are a good carrier for the microencapsulation of gamma-decalactone. The use of high pressure during homogenization results in better fragmentation and homogenization of the emulsion. Drying at a higher inlet air temperature (180°C) contributes to a more efficient microencapsulation process in that more aroma is encapsulated inside the capsules with less adhering to their surface.