Abstract:Gel is a type of elastic semi-solid material situated between liquid and solid states. It possesses good adsorption，biodegradability，and biocompatibility，making it widely applicable in the fields of food，materials，and medicine. Brittleness is an important indicator of food texture，influencing its taste and flavor.This paper reviewed the methods for determining food brittleness in recent years，mainly focusing on mechanical，acoustic，and sensory determination. However，these methods have different drawbacks：mechanical determination cannot accurately reflect the brittleness of gel；acoustic determination has the problems of unstable signal acquisition and susceptibility to external noise interference；sensory determination requires highly skilled evaluators and is prone to subjective bias and preference-based errors. Therefore，this paper aimed to provide a theoretical basis and research ideas for developing new methods for assessing gel brittleness.