Researchers have figured out the science behind the smell of bacon, revealing the chemistry that makes people like it so much.
The secret is found in a unique mix of sugar and amino acids in bacon, which mingle for a particular chemical process known as the Maillard Reaction, TIME reported. This reaction produces 150 aroma compounds to create bacon's enticing smell.
According to the chemistry blog Compound Interest, the compounds are produced by a combination of the reactions between sugar and amino acids and the thermal breakdown of bacon fat.
While bacon is low on the list of scientific concerns, researchers did find in one study "that hydrocarbons, alcohols, ketones and aldehydes were present in large quantities in both the bacon and pork aromas. They also found some compounds present exclusively in bacon, and suggest that these play a major role in its scent."
Compound Interest partnered with the American Chemical Society to make a video describing the science behind bacon and its smell, ACS said in a press release.
Americans eat around 1.5 billion pounds each year, as estimated by the National Pork Board, The Associated Press reported. Some of them also participate in events like the nearly 30 bacon festivals that took place last year and featured everything from bacon milkshakes to bacon vodka to bacon cupcakes.
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