The effects of adding one of the species of Iranian gum tragacanth, Astragalus compactus, to maltodextrin solutions used for microencapsulation of 2-methylbutyl acetate (water-soluble flavoring compound of strawberry) were studied. Initial emulsions were evaluated regarding rheological behavior and particle size distribution. The resulted microcapsules were also analyzed for particle size distributions, glass transition temperature Tg, the morphology of the capsules and the rate of release from them. The results showed that addition of 0.5% w/w A. compactus gum to maltodextrin solutions (14.5% w/w) can increase the viscosity and Tg to an optimum level and can prevent stickiness. Also this species of gum tragacanth had an interesting effect in reducing physical defects of microcapsules and eliminated ruptures significantly. It was also showed that the rate of release of 2-methylbutyl acetate decreased by incorporating gum tragacanth in the wall material.