Maltoheptaose (G7) and maltooctaose (G8) were examined as potential encapsulating agents for aroma compounds and compared with commercially available maltodextrins with the dextrose equivalent (DE) 10 and 18. Solutions of each encapsulating agent were homogenized with aromas and spray dried. The initial amounts of aroma compounds retained in each encapsulating agent were as follows: G7<G8${approx}$DE 18<DE 10. During storage at $25^{circ}C$, G8 was most effective at retaining the aroma compounds among 4 encapsulating agents used in this study, then followed by G7. This result may be due to the high molecular weight and uniform wall matrix composed of either pure G8 or G7 when compared to the commercial maltodextrins that had a broad distribution of molecular weights. Our results suggest that G7 and G8 can serve as excellent encapsulating agents for aroma compounds.