Abstract: Modified starch HI-CAP100 was used as the wall material to prepare the microencapsulated cold press orange peeloil and microencapsulated distilled orange peel oil respectively. In comparison with the traditional wall materials, the modifiedstarch used as wall material could have the higher encapsulation efficiency. The sensory quality of microencapsulated cold pressorange peel oil and of microencapsulated distilled orange peel oil was evaluated respectiveley by “f function method”. It wasfound that microencapsulated cold press orange peel oil was better than microencapsulated distilled orange peel oil.

Key words: encapsulation efficiency, modified starch, “f function method”, fuzzy evaluation