Model food emulsions were produced with two different types of fat and two batches of proteins. Aroma release of three compounds was studied by solid-phase microextraction in function of the temperature, in parallel with time intensity evaluation of the fruity perception. Time intensity showed that partially hydrogenated palm kernel oil instead of anhydrous milk fat led to a higher intensity and longer duration of the fruity perception. Furthermore, an effect of the nature of protein was observed only with partially hydrogenated palm kernel oil. The effect of the nature of fat on aroma perception was explained by the physicochemical data on aroma release. The effect of the nature of the proteins was only partially explained by the physicochemical data on aroma release, suggesting that the change in the proteins induced changes in the structure of the emulsion, which may have an indirect effect on aroma perception.