A method for the preparation of a composition for the preparation of a beverage having an enhanced aroma release and a reduced residual taste comprising: providing a source of aroma comprising a volatile fat-soluble flavor ingredient, in which the source of aroma contains less than 2.0 g of fat per serving； providing a fat-containing ingredient configured to have a delayed dispersibility in a liquid, wherein the configuration of the fat-containing ingredient to have a delayed dispersibility in a liquid comprises one of: at least one of coating, aggregation, granulation, encapsulation, compaction, tabletting, extrusion, denaturation and hardening of the fat-containing ingredient； configure the fat-containing ingredient to contain a fat that has a melting point above 50 ° C； or at least one of complexing, insulating, adsorbent, chelating and encapsulating of the fat in a particulate material comprising at least one of amylose, cyclodextrin, a molecular sieve, a porous adsorbent, a non-porous adsorbent, a protein, a gum, a polymer and mixtures thereof； and wherein the fat-containing ingredient that has a delayed dispersibility in a liquid does not disperse completely, does not dissolve completely, nor does it completely disintegrate in water at a temperature above room temperature for at least 10 seconds, to inhibit dissolving the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and thus promoting the release of the fat-soluble, volatile flavor ingredient in a head space above the beverage when it is prepared the beverage to provide enhanced aroma release with a reduced residual taste in the beverage due to the volatile fat-soluble flavor ingredient.Un método para la preparación de una composición para la preparación de una bebida que tiene una liberación realzada del aroma y un sabor residual reducido que comprende: proporcionar una fuente de aroma que comprende un ingrediente de sabor soluble en grasa, volátil, en
