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Microencapsulation of green note such as β-ionone,(Z)-3-hexenol,(E,Z)-2,6-nonadienal was conducted by molecular inclusion to ensure the storability of flavor in the food industry.β-Ionone was complexed with t-cyclodextrin (αCD) and β-cyclodextrin (βCD) in the mole ratio 1∶1 and 1∶2 host:guest,andthe characteristics of complexes formed by co-precipitation were analvzed bv FT-IR.SEM.DSC and TGA