Coacervated orange oil (gelatin/gum acacia or gelatin/ polyphosphate wall systems) was found to have poor shelf-life (less than 2 weeks at 45°C). Stability was dependent upon storage RH, crosslinking and coacervate wall system. Non crosslinked samples were most stable at higher RHs (53%). The effect of RH in crosslinked samples was less clear. Of the coacervate systems, the gelatin/gum acacia system offered better protection against oxidation than the gelatin/ polyphosphate system. There was no effect of crosslinking on flavor release. However, when looking at the matrix effects, the gelatin/gum acacia sample released limonene the fastest and attained the highest concentration of freed limonene. The observation that this system released the most limonene is proposed to be due to less binding with the matrix.