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Five different extraction methods, namely hydrodistillation, solvent extractions using hexane, diethyl ether and chloroform, and supercritical fluid extraction using supercritical carbon dioxide were used to extract lemon oil from an inclusion complex of -cyclodextrin and lemon oil. The extraction efficiency and volatile profiles of 10 major selected volatiles in extracted oil were compared using GC–MS. Volatile flavour components of the complex were successfully extracted by hydrodistillation under carefully controlled conditions. All three solvents, hexane, diethyl ether and chloroform, can be used for extraction of volatiles from the complex, however, hexane was more efficient and easier to handle, with the organic phase easy to separate. Chloroform was the most inefficient in terms of phase separation. The supercritical fluid extraction (SFE) method was not successful and extracted only 33% of the total encapsulated oil after 7 h at 45°C and 210 kg/cm2. The volatile profiles of the solvent extracted oil were similar, SFE was significantly different from the other four methods and hydrodistilled oil was also different, but closer to the solvent extracted oil.