A method for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising: providing an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the aroma source contains less than 2.0g of fat per serving; providing a fat-containing ingredient configured to have a delayed dispersibility in a liquid, wherein configuring the fat-containing ingredient to have a delayed dispersibility in a liquid comprises one of: at least one of coating, aggregating, granulating, encapsulating, compacting, tableting, extruding, denaturing, and hardening the fat-containing ingredient; configuring the fat-containing ingredient to contain a fat having a melting point above 50 °C; or at least one of complexing, sequestering, sorbing, chelating, and encapsulating the fat in a particulate material comprising at least one of amylose, cyclodextrin, a molecular sieve, a porous sorbent, a non-porous sorbent, a protein, a gum, a polymer, and mixtures thereof; and wherein the fat-containing ingredient having a delayed dispersibility in a liquid does not completely disperse, nor completely dissolve, nor completely disintegrate in water at a temperature above ambient room temperature for at least 10 seconds, to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient. providing an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the aroma source contains less than 2.0g of fat per serving; providing a fat-containing ingredient configured to have a delayed dispersibility in a liquid, wherein configuring the fat-containing ingredient to have a delayed dispersibility in a liquid comprises one of: at least one of coating, aggregating, granulating, encapsulating, compacting, tableting, extruding, denaturing, and hardening the fat-containing ingredient; configuring the fat-containing ingredient to contain a fat having a melting point above 50 °C; or at least one of complexing, sequestering, sorbing, chelating, and encapsulating the fat in a particulate material comprising at least one of amylose, cyclodextrin, a molecular sieve, a porous sorbent, a non-porous sorbent, a protein, a gum, a polymer, and mixtures thereof; and wherein the fat-containing ingredient having a delayed dispersibility in a liquid does not completely disperse, nor completely dissolve, nor completely disintegrate in water at a temperature above ambient room temperature for at least 10 seconds, to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient. at least one of coating, aggregating, granulating, encapsulating, compacting, tableting, extruding, denaturing, and hardening the fat-containing ingredient; configuring the fat-containing ingredient to contain a fat having a melting point above 50 °C; or at least one of complexing, sequestering, sorbing, chelating, and encapsulating the fat in a particulate material comprising at least one of amylose, cyclodextrin, a molecular sieve, a porous sorbent, a non-porous sorbent, a protein, a gum, a polymer, and mixtures thereof; and wherein the fat-containing ingredient having a delayed dispersibility in a liquid does not completely disperse, nor completely dissolve, nor completely disintegrate in water at a temperature above ambient room temperature for at least 10 seconds, to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.