A successful com. flavor controlled release systems is based on careful design of the different parameters affecting the system, including: flavor composition, environment in which the flavor carrier system is retained, processing and storage conditions, food preparation and the manner by which its being taken up.The various parameters affecting the performance require tailoring the system for each specific application.The presentation will review the physicochem. and psychophys. parameters affecting the design of controlled release systems for food.Two different examples will be presented, one for a solid product that is heated in its preparation, and another products that requires significant wetting.We used microparticles that are heat sensitive for the first type of product, and nanospheres for the second type of application.