Effect of aroma compounds on rheological properties of gelatinised starch dispersions was investigated. 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. 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. Results were interpreted using the “weak gel” model. According to that, the three-dimensional network representing a structured food is quantitatively characterised by two parameters: the coefficient A represents the gel strength, while z defines the gel extent
