Flavors are considered among the most valuable ingredients in any formula. However, aromatic substances are volatile and can be lost during processing and storage. Thus, it is beneficial to develop strategies for their retention in formulations. The aim of the present study was to evaluate the ability of two low melting mixtures (LMMs) based on food additives, β-cyclodextrin (β-CD) or maltodextrin (MD) and L-lactic acid, and their aqueous solutions, to retain and produce sustained release of flavors. Firstly, β-CD:L-lactic acid and MD:L-lactic acid systems were successfully prepared and characterized. Karl Fischer titration, water activity measurements and 13C NMR showed that these solvents are shelf-stable during long-term storage at room temperature (>5 months). Rheology measurements showed that they were Newtonian fluids. Thermogravimetry (TG) and differential scanning calorimetry (DSC) indicated that they were stable up to 100 °C and that no alteration in their physical properties occurred during several heating/cooling cycles. Their ability to retain and delay the release of two flavors, (-)-limonene and (-)-terpinen-4-ol, was evaluated using static headspace-gas chromatography (SH-GC). The effect of water dilution on their performance was also assessed. The results demonstrated greater efficiency of the supramolecular LMM, β-CD/L-lactic acid, mainly upon rigorous dilution. This was attributed to the ability of β-CD to maintain its encapsulation capacity as confirmed by 2D-DOSY. Additionally, FTIR experiments proved that only physical adsorption takes place. The findings suggest that β-CD:L-lactic acid and MD:L-lactic acid LMMs can be considered for developing easy-to-handle flavor solutions.