Using atmospheric pressure chemical ionization-mass spectrometry, aroma release was investigated in vivo and in vitro from three cheese-like gels with different hardnesses. In vivo, nosespace experiments were performed with 14 subjects. Results showed that the harder gel induced a greater and a faster release of all aroma compounds. In vitro, aroma release was followed in a mouth simulator where breakdown was mechanically produced. The same rate of stirring was applied to the three gels. In these conditions, we found that the amount of aroma released from the three gels was not discriminant. Thus, modification of gel structure had a strong impact on in vivo aroma release, but structural variations alone were not sufficient to induce a greater release. Natural breakdown provided by panelists during food consumption and adapted to the texture of the food was proposed to be the key parameter affecting in vivo aroma release.