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Nothing gets a person’s mouthwatering more that the smell of bacon cooking.  Have you ever wondered what it is about bacon that sends everyone taste buds into a frenzy? There is actually a science behind the aroma of frying bacon.

When you fry bacon it undergoes something called the Maillard Reaction, which is what causes foods to turn brown and gives it its flavor. The Maillard Reaction is causing sugars to react with amino acids, this reaction, combined with the meat’s melting fats, produces the aroma compounds that make us all salivate when we smell bacon cooking.

 

Click Here for more about the Aroma Chemistry of BACON!

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