On Sunday morning, with your heart-shaped or sun-shaped eggs, your bowlcake, your waffle lollipops and your strawberry toast, do you love to slip in a few crispy slices of bacon? You are not the only one ! Because in addition to making addicted by its salty taste, bacon captivates us with its smell. This is what a study by
The American Chemical Society tells us.
In a video made with the blog
The Compound Interest, scientists tell us that this particular smell is the result… of no less than 150 molecules! In short:bacon captivates us with the richness of its bouquet of (meat) scents. This is due to what is called "the Maillard reaction":during cooking, under the effect of heat, the mixture of sugars, fats and amino acids form molecules (oxygen, hydrogen, pyridine , pyrazine,…) whose combination “gives bacon its dark, crispy color and releases that appealing and characteristic odor,” the scientists tell us.
If bacon is to be consumed in moderation, its smell gives scientists more or less eccentric ideas. Because ok, we find that seaweed with pork taste is a great initiative (interesting when you want to slow down on meat, go on a salt-free diet or even become vegetarian), but from there to perfume your underarms with deodorant bacon scent, don't push the cap a little too far, Maurice!
