The entrapment and release of flavor substances is a frontier topic in the field of food flavor research. This paper mainly reviews the research progress on the entrapment and release of flavor substances based on starch-based wall materials. Starch-based wall material refers to a kind of natural polymer material which uses starch or its derivatives to cover fat-soluble components through its hydrophobic cavity. This paper mainly focuses on the methods and classification of hydrolysis, physical modification and chemical modification of starch-based wall materials, molecular dynamics simulation of non-covalent interaction between starch and flavor substances, preparation and structural characterization of starch-based flavor microcapsules, starch-based flavor microcapsules release process, influencing factors, flavor release mechanism (diffusion, erosion, degradation, swelling, melting, etc.). And the application of starch-based flavor microcapsules was reviewed. In order to have a comprehensive understanding of the domestic and foreign research progress on the entrapment and release of flavor substances in starch-based wall materials, and provide certain theoretical and practical references for the development of starch-based flavor materials.