By TIME Video
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.
More Must-Reads From TIME
- The 100 Most Influential People of 2024
- Coco Gauff Is Playing for Herself Now
- Scenes From Pro-Palestinian Encampments Across U.S. Universities
- 6 Compliments That Land Every Time
- If You're Dating Right Now , You're Brave: Column
- The AI That Could Heal a Divided Internet
- Fallout Is a Brilliant Model for the Future of Video Game Adaptations
- Want Weekly Recs on What to Watch, Read, and More? Sign Up for Worth Your Time
Contact us at letters@time.com