What is it about cooking bacon that makes it smell so good? The Reactions team puts its nose into everyone's favorite breakfast food. We teamed up with the Compound Interest blog to break down the science of that sweet smell.
Turns out there are about 150 volatile organic compounds that contribute to bacon's meaty aroma, many of them hydrocarbons and aldehydes, with some nitrogen-containing compounds thrown in for good measure.
Thanks to Andy over at Compound Interest: http://compoundchem.com
For more detail, see the original post (& graphic) here: http://wp.me/p4aPLT-dm
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