The interaction between starch and aroma compounds was investigated using gelatinised starch dispersions with different structure (polymer solution and gel). Two aroma compounds, which are usually used in food products containing starch, were chosen: vanillin and gamma-dodecalactone. Starch-aroma compound interaction and kinetic were evaluated using rheological oscillatory measurements in linear viscoelastic range and iodine binding capacity. Starch-gamma dodecalactone interaction determined sol-gel transition of 2% (w/w) starch dispersion and increased gel strength of concentrated starch samples (6% w/w). In contrast, vanillin did not show ability to interact with starch.
