The present invention relates to an improved 
controlled release system that can encapsulate different flavors, sensory markers, and active ingredients, or combinations of flavors, sensory markers and various active ingredients and release multiple active ingredients in a consecutive manner, one after the other. The 
controlled delivery system of the present invention is substantially free-flowing 
powder formed of 
solid hydrophobic nanospheres that are encapsulated in a 
moisture sensitive microspheres. The flavors, and active ingredients encapsulated in the hydrophobic nanospheres, in the water sensitive 
microsphere, or in both the nano and the 
microsphere. The flavors and active ingredients encapsulated in the nanospheres can be the same or different from those encapsulated in the microspheres. The encapsulation of different flavors or active agents in the various components of the 
system, such as nanospheres and microspheres, provides 
flavor transition (change in 
flavor character) during the use of the products. The 
controlled release system of the present invention enhances the stability and 
bioavailability of wide range of flavors, sensory markers, and other active ingredients, prolong their 
residence time in the 
oral cavity, control their release characteristics, and prolong the 
sensation of flavors and other sensory markers in the mouth to provide 
long lasting organoleptic perception or 
long lasting mouthfeel. The invention further relates oral care, 
food products, and beverages comprising the 
controlled release system of the present invention.