TIME Research

This Is Why Bacon Smells so Good

Science has an explanation.

It’s a smell that we all know and love, but what is it that makes the aroma of sizzling bacon so enticing?

The folks at the American Chemical Society decided to find out and were able to pinpoint the answer, with a little help from their friends at chemistry blog Compound Interest.

The answer is that the sugar and amino acids in bacon mix in what is called the Maillard Reaction, which produces about 150 aroma compounds that provide the unique smell.

Check out the video from the ACS for more information.

Your browser is out of date. Please update your browser at http://update.microsoft.com


YOU BROKE TIME.COM!

Dear TIME Reader,

As a regular visitor to TIME.com, we are sure you enjoy all the great journalism created by our editors and reporters. Great journalism has great value, and it costs money to make it. One of the main ways we cover our costs is through advertising.

The use of software that blocks ads limits our ability to provide you with the journalism you enjoy. Consider turning your Ad Blocker off so that we can continue to provide the world class journalism you have become accustomed to.

The TIME Team