This study explored texture and aroma (limonene and menthol) interactions in cold-set emulsion-filled gel (EFG), focusing on mastication behavior, bolus properties, and dynamic sensory perceptions. First, the effects of various polysaccharides on the rheological, textural, and water-holding characteristics of EFGs based on whey protein isolate were examined. Seven EFGs were chosen from 23 samples based on data clustering. The type of EFG structure had a significant effect on chew duration, number of chews, saliva content, bolus particle size, and textural properties, dynamic sensory perception of texture attributes based on temporal-dominance of sensations (TDS), and aroma intensity perceptions based on time-intensity (TI) tests. The presence of aroma compounds did not clearly impact mastication parameters and bolus particle size, but slightly increased saliva content and decreased the hardness and adhesiveness of boluses. Hence, the effect of limonene was more evident than that of menthol. The oil released from the matrix of EFGs during mastication was low and unaffected by the type of EFG structure or aroma compounds. The TDS and TI results showed that texture attributes and aroma intensity perceptions were a function of EFG structure. Limonene and menthol decreased and increased the perception of firmness, respectively, and they also decreased the perception of stickiness and increased the perception of moistness, creaminess, and graininess attributes. Broadly speaking, the aromas impacted texture perception and physiological reactions, implying that studying the relationship between texture and aroma might provide new insights into sensory perception and the development of new food products.

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