A detailed study of the rheological behavior of pectin gels, in the presence of aroma compounds in food concentration is reported. In high methoxylated pectin (HMP) gels, it has not yet been shown if aroma compounds can be responsible for modifications in rheology. Two rheological techniques were used to measure the impact of aroma substances on rheological properties of HMP-based systems. Maximum strain to fracture (sigma F) was compared between flavored and unflavored gels on stress-displacement curve, which was obtained with uniaxial compression until fracture. An oscillatory rheometer was applied to determine the gelation time (Tgel). It appeared that all the aroma compounds studied increased significantly sigma F. It is generally acknowledged that hydrophobic interactions are the main interactions leading to HMP gelation, and the more hydrophobic interactions there are, the higher the sigma F. It is assumed that esters might increase sigma F through the increase of hydrophobic interactions in HMP network. For solvents (ethanol, propylene glycol), a cosolute effect could explain the increase in firmness for HMP-based gels.