Why Does Bacon Smell So Good?

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.


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