SCIENCE explains why you LOVE the smell of BACON

[csziggy]

Article:

Reaction between compounds found to ... you're already off to fry some bacon, aren't you?
By Shaun Nichols, 31 May 2014
Scientists have explained the reason why humans love the smell of frying bacon.

Bacon-boffins from the American Chemical Society and Compound Interest produced a video summarizing a research effort into the compounds that give everyone's favorite cured breakfast meat its distinctive and wonderful aroma.

The video explains that bacon's smell is the result of a process known as the Maillard Reaction, in which sugars break down and combine with amino acids to form any of 150 different organic compounds.

Among those compounds, researchers say, is a collection of aldehydes, hydrocarbons, and nitrogen-containing pyridines and pyrazines which humans (and most other carnivorous or omnivorous species) find so enticing. That collection of compounds is unique to bacon and is not produced when other types of pork are fried.
http://www.theregister.co.uk/2014/05/31/science_explains_why_you_love_the_smell_of_bacon/

[pinboy3niner]

1. Oy, they should never have called it the "Mallard Reaction"

Do they not know about graywarrior?

[Xyzse]

2. Have you ever had fries or bacon cooked in Duck Fat?

Holy God Almighty...


It is just sooo scary good.

[pinboy3niner]

3. Bacon is my favorite food group

But when it comes to duck, graywarrior may have been traumatized at an early age.

[Xyzse]

4. I see. I have that reaction on Snails.

[Reter]

5. I don't like the smell

Now a pie in the oven, mmm...