Consumer food acceptability is driven strongly by the aromatic and flavoring components of the food and their perceptions. The release of aromas and tastants during the in-mouth consumption of food rich in fat depends on the composition and physico-chemical structure of the food matrix but also on the physiological characteristics of the consumer. Thus the presence of fat has a significant effect on the volatile distribution between the food and the vapor phase. The volatility of aroma compounds is highly dependent on the nature of fat (degree of unsaturation and chain length). Fats and aromas are perceived throughout the consumption of fatty foods and aromatic intensity changes during oral consumption. These changes are due to modifications in the structure of the fat in the mouth during the melting of the product but also to parameters such as oral chewing, tongue movements and quality and quantity of the saliva incorporated. All these aspects are presented in this review.