Dynamic flavor release curves from chewing gum were measured using an Artificial Mouth coupled to the AFFIRM®. A flavor distribution model for chewing gum is proposed, where flavor is present as droplets in both the hydrophilic (water-soluble) and the hydrophobic (water insoluble) parts of the chewing gum and as molecularly dissolved in the hydrophobic part of the gum. During mastication, the flavor droplets in the water-soluble phase are released and responsible for an initial burst release. The flavor droplets captured in the gum-base are pushed towards the interface by mastication and are responsible for the subsequent release. The flavor molecules dissolved in the gum-base, released by diffusion, are only responsible for the release at very long time scales. It was found that the oil-water partition constant is an important parameter to explain the flavor release, where hydrophobic components show slower and longer release, while more hydrophilic components show more burst release. Display omitted •Initial flavor release is primarily induced due to the washing out of the water phase.•Flavor release at later times is caused by release of oil + flavor droplets during mastication.•Release of flavors through diffusion is negligible.•The hydrophobicity of the flavor compound predicts its release from the chewing gum.•Less than 4% of the flavor is released during a 15 min mastication period.