Amylose complexes were prepared, as lamellar single crystals and polycrystalline powders, from aqueous solutions by adding small flavor molecules. The morphology, crystal structure, and thermal properties of complexes with fenchone, menthone, and geraniol were determined using transmission electron microscopy, wide-angle X-ray diffraction, and differential scanning calorimetry. The crystal structure was found to be similar to that of V amylose complexes with isopropanol. This implies that the crystallosolvates contain sixfold helices packed in orthorhombic unit cells, with the ligands possibly lying in the interhelical space. Different drying procedures were also studied leading to less resolved X-ray diagrams. The thermoanalysis confirmed that complexes with a relatively high crystallinity were formed.