Abstract Objectives Pecan aroma compounds are susceptible to environmental degradation, limiting related product development despite nuts’ economic value and health benefits. This study aimed to optimize roasting conditions for aroma extraction, prepare natural flavor substances, and enhance their stability through composite microencapsulation. Materials and Methods Single-factor experiments and response surface methodology were employed to determine the optimal roasting parameters. Natural flavors were prepared from pecan kernels via enzymatic hydrolysis and the Maillard reaction, and then microencapsulated using a β-cyclodextrin/soy protein isolate composite wall material through freeze-drying. Results The study demonstrated that the optimized roasting conditions enhanced aroma precursor formation. The microencapsulation system showed favorable encapsulation efficiency and good thermal stability below 270 °C, with controlled release observed in different food simulant systems. Microcapsule addition led to increased total volatile substances and expanded coverage of key active aroma species compared with control samples. Conclusions This work develops a novel composite microencapsulation system employing β-cyclodextrin and soy protein isolate as a synergistic wall material, which can enhance the thermal stability and controlled release of pecan aroma compounds. These findings provide technical support for the development of nut flavor products, aligning with the market demand for natural and green food additives. Moreover, the composite microencapsulation strategy offers a potential universal approach for stabilizing volatile bioactive compounds, thereby facilitating the sustainable development of the food processing industry.
Zhou et al. (Thu,) studied this question.