Expound the slow-release releasing process and the existing form,the effect of slow-release and quick-release on taste,the classic application of slow-release releasing flavor technology and the shortcomings of slow-release releasing flavor technology,express the slow-release and quick-release, successfully solve many problems in the seasoning process,and provide some measures and methods for seasoning research.%从缓释释放风味流程及存在形式、缓释和非缓释对味觉的影响、缓释释放风味技术的经典应用、缓释释放风味技术的不足四方面对调味过程中的缓释释放风味技术进行阐述，为调味过程中的缓释和非缓释的区别表述，成功解决了诸位同行在调味过程中遇到的诸多难题，为调味研究提供了一些措施和方法。
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