Texture–taste, texture–aroma and aroma–taste interactions were examined in custard desserts varying in viscosity (at identical composition), sucrose level and aroma nature. All reciprocal interactions were investigated, with each binary interaction addressed through an independent sensory study. Rheological, in vivo aroma release and sucrose release measurements were run in parallel to control for a possible physico-chemical origin of these interactions. Observed interactions were found to be dependent upon the nature of the sensory modalities involved; physico-chemical mechanisms could only in some instances entirely explain these interactions. Taste and aroma did not impact texture perception and this was linked to the fact that rheological properties of the desserts were not modified. Texture affected the taste intensity but not the aroma intensity. Discrepancies between these sensory results and the physico-chemical results were observed. Aroma influenced taste perception and vice-versa, likely through cognitive mechanisms.