Enhancement of ester formation in Camembert cheese by addition of ethanol

Abstract

Ethyl esters are often detected at trace levels in Camembert cheese. This study investigated how the addition of ethanol prior to cheesemaking influenced the composition, texture and flavour profile of Camembert compared to a control cheese manufactured under identical conditions without ethanol. No statistical differences were observed in the composition, microbes or textures of the experimental and control cheeses. However, more ethyl esters and a significantly enhanced fruity flavour perception were reported for the experimental cheeses compared to the control. The addition of 400–1200 μg/g of ethanol may be applied in the production of Camembert cheese to enhance fruity flavour.