The development of strawberry aroma aftersmell after consumption in aqueous and milk model systems was followed. A recently developed sensory approach was used to seize the qualitative, quantitative, and temporal aspects of aroma profile development. The results obtained from sensory evaluation were then correlated to analytical data, obtained by means of intraoral aroma detection using the buccal odor screening system (BOSS). A clear correlation was found between the sensory persistence of single odor impressions and the intraoral detectability of odorants by BOSS. For the strawberry aroma mixture it could be shown that BOSS is capable of selecting those odorants of a complex aroma mixture that elicit a certain aftersmell impression developing after a certain period of time in the oral cavity. Also, the changes in in vivo odorant persistence depending on changes in food matrix composition could be directly followed by means of BOSS.