In order to investigate the effect of amylose content on the inclusion of amylose-geraniol, using waxy maize starch as raw material, amylose-geraniol inclusion complex was prepared by enzymatic hydrolysis with different pullulanase debranching conditions to acquire wall materials with varying amylose contents. The inclusion rate was used as the evaluation index to evaluate protection of the inclusion complex on geraniol, and the morphology, structure and stability of the inclusion complex were characterized by X-ray diffractometer, scanning electron microscope, infrared spectrometer, differential scanning calorimeter and thermogravimetric analyzer. The results showed that there was no linear relationship between the content of amylose and the embedding rate, and the highest embedding rate was 9.05%, acquired at an amylose concentration of 5.86%. X-ray diffraction results indicated that the position of the diffraction peaks changed after the formation of the inclusion and the inclusion changed the crystalline pattern of the wall material from A-type to A+V-type; the stability of the inclusion complex was improved. Scanning electron microscopy results showed that the surface of the wall material became more and more concave with the increase of the content of amylose, while the local surface of the inclusion compound was more intact. Fourier transform infrared spectroscopy results revealed that the characteristic peaks were blue shifted with the increase of the embedding rate, and the characteristic peaks of geraniol did not appear in the inclusion. The analysis of the thermal characteristics indicated that the enthalpy change and the rate of thermogravimetry second stage weight loss increased with the increase of embedding rate; the above result further conformed that inclusion complex formation improved the stability of geraniols.