Do you really care about the question, “Why does bacon smell so good?”
I suppose when you’ve got a heaping pile of crispy bacon in front of you, you won’t have the time or inclination to ponder on the chemistry of the aroma of bacon. But, since I don’t smell any bacon frying right now, I have the time to geek out a little bit and look into the reason underlying the aroma of bacon.
So, why does bacon smell so good? Here’s the answer: volatile compounds present in bacon.
A quick rundown of these compounds: hydrocarbons, alcohols, ketones and aldehydes (present in large quantities in both the bacon and pork aromas).
And, some nitrogen-containing compounds found exclusively in bacon: 2,5-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine and 2-ethyl-3,5-dimethylpyrazine.
Chemistry geeks, are you getting this?
For a more visual experience, here you go:
To add a little more fun, here’s a video based off the graphic above.
Can’t get enough of bacon?