Controlling release of flavor components during brining process can potentially benefit to regulate the industrial standardization degree of brined product qualities. The heat-induced emulsion gels were fabricated after two-phase homogenization of water and oil by using egg white protein and curdlan as matrix material and cinnamon oil as the typical flavor component. The effects of cinnamon oil addition on gel properties and release behaviors of cinnamaldehyde were investigated. The results showed that the emulsion gels containing cinnamon oil became yellowish, the microstructures were denser, and the parameters of water holding capacity, hardness, storage and loss moduli were significantly improved compared with the emulsion gel containing soybean oil. Besides, when the mass fraction of cinnamon oil was 5%, the emulsion gel had the best gel properties. With the increase of cinnamon oil additions, the gel transition time of emulsion gels shortened, while their viscoelasticity decreased, with higher brightness and lower yellowness values. The Schiff base reaction occurred between cinnamaldehyde in cinnamon oil and egg white protein confirmed by infrared spectra, which thus promoted the formation and gel properties of emulsion gels. The release of cinnamaldehyde could be well controlled by the emulsion gels under simulated brined product processing environments. The release rate of cinnamaldehyde in aqueous phase reduced as cinnamon oil additions increased, and when the mass fraction of cinnamon oil was increased from 5% to 11%, cumulative release rate decreased by 35.44% after the emulsion gels cooked in water for 1hour. Compared with cooking in water, the seasonings of sodium chloride, acetic acid, and ethanol promoted the release of cinnamaldehyde in the aqueous phase, and the cumulative release rate increased the most in acetic acid (15.95%). However, protein and polysaccharide in the simulated brine matrix inhibited cinnamaldehyde release, and the cumulative release rate decreased by more than 9.58%. During the simulated brine products processing, the original bulk morphology of emulsion gels kept intact. However, under the acidic condition, the texture of emulsion gels became stiffer after cooking, and meanwhile their volume decreased, their cooking loss rate was the highest, and their gel structure damaged the most severe. These factors promoted the release of cinnamaldehyde. Therefore, the textural and release properties of egg white protein/curdlan emulsion gels could be regulated by the addition of cinnamon oil as the active filler. The findings would potentially provide a technical reference for the development of flavor control release strategies in food industry.