A method of encapsulating volatile aroma compounds in which an inert gas, such as carbon dioxide, is dissolved in an aromatized edible liquid, and the aromatized, gasified liquid is co-extruded with a molten carbohydrate material having a glass transition temperature of between 20.degree. C. and 80.degree. C. to provide a continuous stream having an outer shell of the carbohydrate material surrounding an inner core of the aromatized, gasified liquid. The continuous stream is extruded into a pressure chamber having a pressure higher than the internal pressure of the inert gas in the aromatized liquid core, and is maintained under such pressure until the carbohydrate shell has cooled to below the glass transition temperature to provide capsules having a shell of hardened amorphous carbohydrate glass surrounding an inner core of gasified, aromatized liquid. When the capsules, which are incorporated in an instant consumer product, are contacted with hot water, the inert gas in the capsule core rapidly expands and ruptures the capsule wall, releasing aromatized liquid across the surface of the water. In accordance with a preferred embodiment, coffee aroma capsules are prepared from 100% coffee derived material, in which coffee aroma frost is dissolved in coffee oil and gasified, and the aromatized, gasified coffee oil is encapsulated in an outer shell of hardened amorphous coffee glass.