Three mixed milk gels with different structures were formulated. The addition of increasing concentration of chymosin resulted in an increase in gel hardness evaluated by penetrometry measurements. The in vivo release of aroma compounds from these gels was studied by Atmospheric Pressure Chemical Ionisation - Mass Spectrometry (APCI-MS) in Nosespace configuration and with a panel of fourteen subjects. Aroma release was found to be strongly affected by structure variation. An increase in gel hardness resulted in an increase in the amount and the rate of aroma release. In parallel, sensory analysis was performed using the profile method. Data treatment revealed that the different structures were perceived at the sensory level and could be described with numerous texture attributes. Intensity of salt perception was found to decrease from the softer to the harder gel. Overall aroma perception presented a tendency to decrease with gel hardness. Aroma perception could not be correlated with aroma release parameters, and cross-modal interactions were not excluded to explain results.