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Four thickeners (pectin, gelatin, starch and gelatin + starch) and two aroma concentrations (1.4 and 0.7 mL aroma / 1 kg candy base) were used for manufacturing high viscosity gel systems, i.e. strawberry candies. The salient texture and flavor attributes of the samples were identified and evaluated by a trained descriptive panel. The thickeners strongly affected texture and flavor attributes of the samples, while the two aroma concentrations did not differentiate between samples. Each thickener used produced its own characteristic texture. The gels with weak and fragile texture had stronger flavor intensities and tart flavor than the gels with strong and cohesive texture. Because of the strong interaction between texture and flavor, the results have major implications for the production of high viscosity gels such as candies.