Six model dairy desserts, with three different textures and two sucrose levels, were equally flavoredwith a blend of four aroma compounds [ethyl pentanoate, amyl acetate, hexanal, and (E)-2-hexenal]and evaluated by a seven person panel in order to study whether the sensory perception of theflavor and the aroma release during eating varied with the textural characteristics or the sweetnessintensity of the desserts. The sensory perception was recorded by the time intensity (TI) method,while the in vivo aroma release was simultaneously measured by the MS-nose. Considering thepanel as a whole, averaged flavor intensity increased with sucrose level and varied with the textureof the desserts. Depending on the aroma compound, the averaged profile of in vivo aroma releasevaried, but for each aroma compound, averaged aroma release showed no difference with the sucroselevel and little difference with the texture of the desserts. Perceptual sweetness-aroma interactionswere the main factors influencing perception whatever the texture of the desserts