Full
Outline
Mouthfeel is the core sensory attribute determining the quality of dairy products and consumer preferences. Accurate mouthfeel evaluation is crucial for product development and quality control. Conventional sensory evaluation methods, which rely on subjective manual scoring, have limitations including poor reproducibility and low standardization. In contrast, rheological and tribological characterization techniques based on rheometers,which quantify physical properties such as fluidity, viscoelasticity and lubricity, provide methods for improving the accuracy and objectivity of mouthfeel evaluation. This article systematically reviewed the working mechanisms and measurement methodologies for synergistic characterization of mouthfeel attributes through combined rheological and tribological parameters using rheometers equipped with tribological modules, and discussed representative applications in common dairy products such as liquid milk, yogurt, ice cream and cheese. Furthermore, this article proposed future improvement strategies and development directions to address the existing challenges in this field,aimed to offer valuable insights for in-depth applications of rheometers in sensory evaluation, as well as for precise design of healthy and functional dairy products.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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