Different starches, and in particular a normal corn starch, were tested in a concentrated and complex food product. Increasing amounts of aroma compounds (limonene, ethyl vanillin or isoamyl acetate) were added at levels up to 5 mmol/mol glucose equivalent. The modifications that were induced in the gel network were characterized by penetrometry or uniaxial compression until fracture. The addition of these aroma compounds led to slightly weaker gel networks than when no flavor had been added. These effects appeared to be not related to the complexing ability of the aroma compound. The addition of isoamyl acetate slowed down the retrogradation phenomenon in corn starchbased products. It seems that the amylopectin fraction of the starch is engaged in the interactions with these aroma compounds.