A sensory investigation of the effect of solution viscosity on sweetness is reported in this paper. A trained taste panel compared the sweetness of 5% sucrose in water to a solution of 5% sucrose containing 2% pregelatinized starch. When the starch was tapioca or waxy corn there was no sigiificant difference between the samples with and without starch although there was a tendency to rank the starch containing solution as less sweet. When the starch was potato there was a statistically significant reduction in sweetness of the starch containing solution. These results are discussed and a possible mechanism for sweetness reduction is postulated.