The 6-pentyl-α-pyrone (6-PP), approved like flavoring agent by Joint Expert Committee on Food Additives, has a characteristic coconut aroma and it can be produced by Solid State Fermentation (SSF). The extraction and isolation steps of the compounds aroma from the fermentation medium, that permits it can be used in food, hasn’t been thoroughly defined yet. The microencapsulation seems to be a promising technique to obtain bioaromas in solid form. The aim of this project was to microencapsulate 6-PP obtained from SSF. For SSF the solid substrate consisted in Trichoderma harizianum IOC 4042 and sugarcane bagasse. At the 7th day of fermentation the aroma extraction from the medium had been fulfilled, for this it used sterile water, and after the solution was filtered through a membrane to obtain a suspension with bioaroma at the end. Capsul® was added in this suspension to later lyophilization. The quantification of the aroma at the fermentation, in the filtered solution and after the lyophilization, was done by SPME-HS-CG. The last was characterized concerning its morphology (MEV), crystallinity (DRX) and particle size (laser diffraction). It was lost 12,5% of the 6-PP compound along the bioaroma recuperation process. The microencapsulation had efficacy of 31,3%, it was gotten 86,3ppm of bioaroma at the end. The 6-PP shows threshold detection of 150ppb and from 30ppm it is able to aggregate the flavor in products in which it was added. The bioaroma of the lyophilization was a particulate material with amorphous surface and particles of homogeneous size (182,82 µm).