bacon

bacon

No matter how much its been over-hyped and over-used, piled on top of everything from cupcakes to ice cream sundaes in gimmicky menu items across the land, it’s still hard not to agree that cooking bacon smells really, really good.

 

The folks over at Compound Interest, a blog from the American Chemical Society, explain why in the video above. Turns out that it has to do with 150 volatile organic compounds activated by melting fat, the interaction of sugar and amino acids, the nitrite used in the curing process reacting with fatty acids to create meaty-smelling nitrogen-containing compounds — well, a bunch of stuff. Just watch.

The short URL of the present article is: http://wp.me/p3KoEv-28x

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