Encapsulation is a process of protecting functional ingredients like flavors against physical and chemical changes that may occur, especially during storage. In this study, the effect of selected carriers, namely maltodextrin (MD), gum Arabic (GA), and sodium caseinate (SC), was investigated on the functional properties of aroma compounds during storage. Spray-dried aroma compounds (linalool, citral, Orange oil, allyl caproate, and isoamyl acetate) were formulated using GA, MD, and SC as carriers with different concentrations then stored in desiccators at room temperature for one year. In addition to moisture content, morphology and extent of non-enzymatic browning (NEB) of stored spray-dried aroma were examined using a scanning electron microscope (SEM) and chromameter. While flavor retention was evaluated using gas chromatography-mass spectrometry (GC-MS). After storage microcapsules for 12 months, the water content of the microcapsules of spray-dried flavorings is ranged between 2.96 to 5.97%. SEM analysis showed little cracks, porosity, or breaks which negatively affected the retention of the flavoring. The spray-dried citral browning recorded the highest intensity, followed by Orange oil, isoamyl acetate, linalool, and allyl caproate, respectively. Linalool and isoamyl acetate were the most retained aroma identified by GC-MS compared to the other investigated stored spray-dried flavors. Better retention overtime was achieved when GA was used in higher content than MD at constant SC. Chemical and physical analysis of the spray-dried microcapsules after storage revealed the possibility of using spray-dried flavors in the food matrix for a long time without affecting the product quality.