A preparation of microcapsules from granular potato starch by its prolonged (up to 48 h) soaking in water is proposed. The effects of temperature and size of granules is studied. Such treatment removes the amorphous part of the granule interior, forming empty domains inside granules. Material evacuated from the granules was identified as amylopectin together with amylose. The application of such pre-treated granules for microencapsulation of various fragrant compounds (angelicalactone, diacetyl, dibenzyl ether, 2,6-lutidine and myrcene) from their vapours and from their liquid state is described. Depending on pre-treatment of starch and the microencapsulation method applied, the amount of trapped guest molecules is up to 30 wt%