The Science of Bacon: Why it Smells so Delicious
Ever wonder why bacon smells so delicious? The American Chemical Society released a video explaining that it is the work of 150 volatile organic compounds coming together. Sugars and amino acids heat up in what is known as the Maillard reaction when bacon hits the hot pan. Combining with melting fats, the reaction creates powerful aroma compounds classified as hydrocarbons and aldahydes. It's when aldahydes bond with oxygen and nitrogen compounds like pyridines are added that the lovely smell of bacon is produced. And thus the science of bacon.
By Jordan Moses
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