The retention of ethanol as a simulated flavour was determined by drying single droplets in a horizontal wind tunnel, with fructose, reconstituted skim milk or coffee as the flavour encapaulant. Droplet temperature histories, ethanol content, and crust structure were evaluated for each encapsulant. No enhancement of volatile retention was obtained with the fructose eolutions irrespective of initial concentration, air velocity, or air temperature. Enhancement of the volatiles retention with the coffee and skim milk solutions correlated with an increase in initial solide concentration. resulting from selective diffusion phenomena and the formation of a resistant skin. In both cases air velocity had no significant effect upon volatiles retention. Skin forming materials with similar characteristics would be advantageous for flavour retention.