AbstractFourteen ammonia‐demethylated low‐methoxyl pectins were chemically defined. Each was used to prepare a 30% sucrose gel. The texture of each gel was evaluated by an eight member, semi‐trained sensory panel. Each gel was also subjected to dynamic uniaxial loading at seven frequencies ranging from 100 Hz to 280 Hz. Rheological response was found to be highly dependent on test frequency, and a resonance dispersion effect was revealed at several frequencies. The frequency that exhibited the greatest resonance dispersion was also the most sensitive in distinguishing between the 14 gels, based on absolute modulus. Ninety‐two percent of the total variation in absolute modulus could be significantly explained by the chemical composition of the pectin. Significant correlations were found between the sensory descriptors and the rheological parameters calculated from the dynami