Aroma perception is a determinant factor in food choices and acceptability by consumers. To be perceived, aroma compounds must be released in the mouth during food breakdown, transferred into the nasal cavity to reach the olfactory receptor and then be perceived. So, in order to control aroma perception, knowledge of the main factors that can influence in-mouth aroma release is of major importance. Focusing on dairy products, this review article investigates the factors due to: (i) food products, and mainly the influence of food composition and structure on aroma retention and release; (ii) the inter-individual variability of subjects, mainly chewing behaviour, saliva rate and composition and their influence on aroma release; and (iii) the interactions between food products and subjects and their impact on aroma release and perception. We also discuss the various instrumental and sensory methodologies that are often used to study aroma-texture interactions in dairy products, with particular focus on articles that compare in vivo aroma release and perception in dairy products. This review emphasizes that the relationship existing between in vivo aroma release and perception in dairy products is strongly dependent on the type of texture relative to two mechanisms; physicochemical mechanisms based on the modification of aroma release and a cognitive mechanism based on aroma-taste-texture interactions. These two mechanisms exist simultaneously but have more or less impact on aroma perception, depending on the type of texture.