Abstract: To understand possible reasons behind good flavor and poor sensory quality of some flavors released during breakable capsule usage, breakable capsules with coffee-like characteristic flavor were used as the study samples and the transfer efficiency and volatility of 2, 3, 5, 6-tetramethylpyrazine and furfuryl mercaptan from the breakable capsules were investigated by central-cutting and static headspace analyses respectively. An in-situ diffuse reflectance infrared spectroscopy was adopted to analyze the adsorption of the characteristic aroma components from the breakable capsules on the surface of polydiacetate fibers. The results showed that:The interaction between furfuryl mercaptan and polydiacetate fibers was stronger than that between 2, 3, 5, 6-tetramethylpyrazine and polydiacetate fibers. When furfuryl mercaptan was adsorbed by polydiacetate fiber, the S-H bond stretched vibration infrared absorption peak to lower wave numbers, and=C-H out-of-plane bent vibration infrared absorption peak was shifted to higher wave numbers.