The effect of aroma compounds on the texture of gelled aqueous corn starch systems was studied by uniaxial compression during aging for 18 days. Three different types of behavior were observed, depending on the nature of the added aroma compound. Isoamyl acetate did not modify the measured parameters, compared with nonflavored products. Linalool, known for its ability to form inclusion complexes with amylose, modified the parameters which are usually considered to be governed by the rearrangement of amylose chains. Ethyl hexanoate modified the parameters depending mostly on amylopectin. These results suggest that the nature of the aroma compound may play a major role in interactions with starch. These interactions can be different from inclusion complexes involving amylose chains only, the latter being widely described by different authors.