## 1 Introduction
Carboxymethylcellulose (CMC) is a cellulose derivative valued for its capacity to stabilize emulsions and create strong, flexible films around encapsulated particles. Recent studies, like those by [PERSON] et al. [18], have shown CMC's effectiveness in enhancing the thermal stability of encapsulated flavors, thereby extending shelf life. Gelatin is widely used in microencapsulation due to its unique gelling properties and its ability to form durable capsules that protect volatile organic compounds from oxidation. According to [PERSON], [PERSON] [19], gelatin-based microcapsules have been effective in retaining aromatic compounds across various food matrices, ensuring flavor preservation during storage. Maltodextrin is another popular encapsulating agent, known for its low viscosity and high solubility, making it ideal for spray-drying applications. Research by [PERSON], [PERSON] [20] indicates that maltodextrin effectively forms stable microcapsules that maintain the integrity of sensitive flavors and fragrances under diverse environmental conditions. Acacia gum, or gum arabic, is recognized for its emulsifying properties and its ability to form stable films that safeguard encapsulated ingredients. Recent findings by [PERSON] and [PERSON] [21] suggest that acacia gum enhances the encapsulation efficiency and controlled release of flavors, making it particularly suitable for encapsulating volatile organic compounds in jasmine instant tea and other beverages. In this study, to assess the effectiveness of jasmine instant tea microcapsules in protecting aromatic compounds, several analytical techniques were used for chemical characterization. Spectrophotometric methods were used to determine the encapsulation efficiency of the microcapsules by measuring total phenolic content and antioxidant activity. The total phenolic content (TPC) was determined using the Folin-Ciocalteu method, which measures phenolic compounds, which are important for maintaining the health benefits and quality of the tea. High levels of phenolics indicate better preservation of the tea's bioactive compounds within the microcapsules. Antioxidant activity was measured by a DPPH (2,2-diphenyl-1-picrylhydrazyl) assay [22]. Gas Chromatography-Mass Spectrometry (GC-MS) was used to identify and quantify volatile organic compounds responsible for the jasmine aroma. This technique allows for precise detection of VOCs, which are crucial to evaluate the effectiveness of the microencapsulation in retaining these sensitive aromatics [23]. Physical characterization of microcapsules is essential for understanding their structural properties, which directly influence their performance in protecting the encapsulated compounds, such as flavors, antioxidants, and other bioactives. For instant tea microcapsules, physical properties like size, shape, surface morphology, and moisture content affect factors such as solubility, stability, and the release profile of aromatic compounds [24]. Particle Size Analysis measures the size distribution of microcapsules, helping us to assess the uniformity and potential solubility behavior of the microcapsules. This affects the dissolution rate and bioavailability. Smaller, uniform microcapsules often dissolve more quickly and uniformly, improving the rehydration properties [25]. Optimizing particle size distribution can greatly enhance the taste, texture, and rehydration effectiveness of instant tea powders [26]. Morphological features, like surface smoothness and porosity, are crucial in shaping the physical properties of jasmine instant tea powders. Scanning electron microscopy (SEM) is used to observe the surface structure, shape, and morphology of the microcapsules. It provides high-resolution images that reveal surface smoothness, cracks, and pores, essential for evaluating protective capabilities. Smooth surfaces and low porosity help improve the flowability and reduce moisture absorption, which protects volatile organic compounds like jasmine tea aromas from degradation [27].