This is not a drill. This is an actual bacon alert ▸ http://t.co/RXBcvjOhUL
Dark chocolate-dipped bacon. Because dark chocolate-dipped bacon. #DarkChocolateDippedBacon http://t.co/00rPgy3Z3K
My latest bacon experiment (bacxperiment?): Duck bacon. Tasty http://t.co/6fTE0Sjh2W
We're drooling. Try beer-candied bacon this weekend with your favourite craft beer! http://t.co/hYRZBwjwCc http://t.co/xf0qogokVt
The only good Gator is a... “@ABBruns: It's an alligator wrapped in bacon with a chicken in its mouth. http://t.co/QLcu5rryvs”
10 manly foods you can make with BACON! http://t.co/dlVN4PyQnn http://t.co/y7hEORK6wp
21 Amazing Things to Make with Nutella - Nutella, bacon and peanut butter sandwich anyone? http://t.co/zIkhF2xDwL http://t.co/R7VaRHacUg
BACK TO SLIDE
According to American Chemical Society it all starts with the Maillard reaction. "And it's basically what causes anything you cook, like steaks, breads, dumplings and so on, to turn brown."
NBC adds some context, saying, "It's actually a series of reactions (not specific to just bacon), named after French scientist Louis-Camille Maillard, who was the first to study this food chemistry in the early 1900s."
The Maillard reaction combines with the fatty bacon to produce aromatic hydrocarbons and aldehydes. The report says when pyridines, which give off a meaty smell, combine with those compounds, "They become the major contributor to bacon-y goodness."
But remember, there are 150 organic compounds creating that smell. Compound Interest says, "It's perhaps a little disappointing that it's not a lone compound that is responsible for bacon's aroma."
And a Los Angeles Times reporter responded by saying what we were already thinking: "In other words, it sounds like there's room for further study. My big question is: How do you get a job like that?"
My big question: How soon can I get some bacon? No, seriously, though.