The present invention includes compositions for imparting a controlled-release warming sensation to the oral receptor areas of a user. The oral, controlled-release warming compositions include a warming agent and a hydrated or swollen food-grade polymer which forms a matrix with the warming agent. Also included are oral delivery systems for the warming compositions, methods for preparing same, and methods for imparting and sustaining a warming sensation in the mouth and upper portion of the gastrointestinal tract of the user.
