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What is it about bacon that makes the beloved breakfast food smell so darn good?
It turns out, there is a scientific reason behind the scent of bacon that makes us like it so much.
According to the American Chemical Society, the secret is found in the roughly 150 volatile organic compounds that breakdown during the cooking process.
Cooking up bacon initiates two key chemical processes. The bacon’s fat breaks down, and, in what’s called the Maillard reaction, its sugars and amino acids react with one another. These processes yield hydrocarbons, aldehydes, ketones, alcohols, and other compounds that give rise to the familiar aroma.
“It just may be nitrogen-containing compounds that make bacon smell like nothing else in the universe,” the video’s narrator says, referring to compounds called pyridines and pyrazines. “Pyridines in bacon contribute to its meaty aroma. But combine them with hydrocarbons, aldehydes and other odor compounds, and they become the major contributor to bacon-y goodness.”
Agencies/Canadajournal
