Effect of aroma compounds on rheological properties of gelatinised starch dispersions was investigated. 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.
