We have reported many times on the topic of "Bacon" from overseas. Westerners' relentless quest for bacon. We want to eat bacon anytime, anywhere. If I can't eat it right now, I want to at least smell it... Why does bacon smell so good?


Food scientists have "scientifically" answered the question " why bacon smells so great " and published their findings on Reactions, the official YouTube channel of the American Chemical Society (ACS). The international media outlet io9 reports.


The captivating aroma of bacon is made up of about 150 organic compounds, including hydrocarbons and aldehydes. When bacon is cooked, these compounds undergo a chemical reaction called the Maillard reaction, which, when combined with the aroma of melting fat, gives bacon its irresistible, irresistible aroma.

Incidentally, the Maillard reaction occurs between amino acids and reducing sugars, and is said to be what gives steaks and dumplings their delicious smell when they are browned.


The superb aroma is a "miracle" caused by the chemical reaction that occurs when organic compounds are heated. Now that I know why bacon is so popular, I will continue to eat more and more bacon, and I will keep you up to date on the latest bacon news.