This study deals with the impact of food structure and texture on aroma release. This was done with cornstarch dispersions with constant concentrations in starch but differing in their structures. The structure parameters of the cornstarch dispersions were varied by changing the shearing conditions during the pasting process. Linalool and isoamyl acetate were chosen as reference aroma compounds. Linalool is known to form complexes with amylose while isoamyl acetate does not. The release of aroma compounds from starch dispersions under stirring was studied at 2 temperatures by discrete sampling of the headspace. Aroma release curves were modeled and the kinetic and thermodynamic parameters were extracted. The release of linalool seemed to be governed mainly by the interactions (complexation) with starch. In contrast, the interactions between starch and isoamyl acetate were feebler, and the release of this aroma compound was governed by the structure of the starch dispersion. The observed interactions were better established at 20 °C than at 32 °C.