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The formation of complexes of potato starch with 1‐hexanol, 1‐octanol, 1‐decanol, decanal, capric acid, stearic acid, oleic acid, linoleic acid, l‐menthone, l‐menthol and β‐pinene was investigated under equilibrium conditions. Binding parameters were calculated using an equation after Scatchard. The complexes were also examined with X‐ray diffraction measurements. Two types of binding take place, namely inclusion governed by helix formation and interactions with the surface of the helix or with other parts of the macromolecule. The binding constants and the stoichiometric compositions of the complexes were related to the molecular structure of the ligands.

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