Single droplets were dried whilst suspended from a rotating thermocouple in a horizontal wind tunnel, to study the effect of skin formation upon the retention of flavours. Native rice starch, wheat starch, or dextrin were used to encapsulate ethanol as a simulated flavour. The ethanol content of the dried droplets was measured using gas liquid chromatography and the crusts were examined using a scanning electron microecope. The effects of variations in encapsulant concentration, drying air temperature, and air flow rates upon flavour retention were determined.