To study effects affecting the preparation of linalool and 4-heptanolide encapsulated by indica rice starch and their storage stability, indica rice starch- linalool and 4-heptanolide inclusion complexes were prepared using a melt method. The results showed that the highest inclusion efficiency of indica rice starch-linalool was 59.91% when the ratio of the starch to linalool was 10:0.2 g/μL, the inclusion temperature was 40°C and the inclusion time was 50 min. The highest inclusion efficiency of indica rice starch-4-heptanolide was 50.15% when the ratio of the starch and 4-heptanolide was 10:0.5 g/μL, the inclusion temperature was 50°C and the inclusion time was 70 min. The formation of inclusion complexes was verified using FT-IR, ¹³C-NMR and SEM. The release of the two inclusion complexes under different conditions indicated that indica rice starch-4-heptanolide is more stable than indica rice starch-linalool. Comprehensive results showed that 4-heptanolide is more suitable for encapsulation by indica rice starch.