There is great interest in evaluating the complex-forming ability of cyclodextrins (CDs) with a great variety of guest molecules, including fragrances, flavors, vitamins and essential oils, in order to increase their stability against degradation. In vitro and in vivo studies revealed significant applications of essential oils, including antioxidant, antibacterial, antitumor and anti-inflammatory activities, but limited in application due to low stability [1]. Since these considerations, the formation of host-guest inclusion complexes of volatile oils with functionalised cyclodextrins is a viable solution for improving their physico-chemical profiles. In this study, we present the preliminary characterization of some inclusion complexes of volatile oils of peppermint and spearmint with two functionalised cyclodextrins (HPBCD and RAMEB), by using some instrumental techniques. Initially, the composition profile of essential oils was investigated by the use of GCMS headspace technique, while later, the inclusion complexes were characterized by FTIR spectroscopy, PXRD patterns and thermal analysis. The experimental results are discussed for each inclusion complex.