Abstract: In this study, sweet orange oil microcapsule was successfully prepared by using method of single coagulation. Gelatin was used as the capsule material, and formaldehyde as the curing cross-linking agent. The morphology, encapsulation rate, thermogravimetric analysis and thermal release behavior of sweet orange oil microcapsules were explored by inverted microscope (IM), scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TG/DSC) and gas chromatography mass spectrometry (GC−MS). The results show that sweet orange oil microcapsules had a complete and smooth microsphere structure, and the encapsulation rate was 88.5%. TG showed a range of 200—600 ℃. Compared with sweet orange oil, the weight loss temperature range and release time of sweet orange oil microcapsules were increased. The pyrolysis was carried out in the range of 100, 200, 300, 400, 500 ℃ and 600 ℃. The results show that the heat release temperature was mainly in the range of 200 ℃ and 500 ℃. The microcapsules prepared with gelatin as wall material had better microstructure and thermal sustained release ability. Therefore, sweet orange oil microcapsules have potential application and development prospect in hot processed food, long-term food preservation and tobacco industry.