Dive Brief:
- Researchers at the American Chemical Society teamed up with the folks at the Compound Interest chemistry blog to sniff out the answer to one of life's great questions: Why does bacon smell so good?
- The scientists have published a video explaining that a phenomenon known as the Maillard reaction produces some 150 organic compounds when bacon is cooked.
- It's the combination of those compounds that creates the extraordinary scent of cooking bacon.
Dive Insight:
Bacon does have a powerful aroma. But you know what food smell is even more amazing, more powerful and more wonderful? Fresh-baked bread. And as any chemistry student can tell you -- the Maillard reaction is behind that too.