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Flavour compounds vary in physicochemical properties and therefore behave differently in foods with different fat content. The objective was to investigate differences in dynamic flavour intensity in a realistic food system and relate them to two relevant molecular descriptors for flavour compounds. Ice creams with different fat levels (3%, 6% and 12% milk fat) and flavouring (β-ionone (berry), δ-nonalactone (coconut), isopentyl acetate (banana), vanillin (vanilla)) were examined. Approximately iso-intense concentrations (in 12% fat) were selected. Samples were analysed with time-intensity methodology, evaluating perceived melt rate and flavour intensity (trained panel N=12, 3 replicates). Data were analysed by ANOVA, principal component analysis (PCA) and ANOVA partial least squares regression (APLSR). Analyses of data showed faster perceived melt rates and faster increases and decreases in dynamic …