14 DAY TRIAL // First off, I would just like to point out the following: it was about time scientists pulled their noses out of their boring books and answered this most pressing question that bacon enthusiasts have undoubtedly been puzzling over for decades!
The video below made it online this May 27, when it was posted on a YouTube channel dubbed Reactions by folks with the American Chemical Society.
It tells the tale of why it is that, when cooked in a frying pan, either alone or with other foods, bacon ends up releasing a divine smell and even makes the foods next to it more appealing.
In case you haven't figured it out just yet, bacon smells incredibly good when sizzling due to the compounds that are present in it to start with, and to the reactions that these compounds undergo in order to form new ones.
I don't want to spoil your fun watching the footage, so I will just tell you this: bacon owes its distinct aroma to about 150 volatile organic compounds, most of which are hydrocarbons and aldehydes. Nitrogen-containing compounds are also present but in fairly small concentrations.
Here's hoping you will enjoy watching this video as much as I have, and feel free to share your thoughts on it in the comments section.
