Why BACON is so irresistible: 150 mouth-watering chemicals waft through the air as the meat cooks
- Canadian YouTubers AsapScience say 150 volatile chemical compounds are released during cooking, which stimulate pathways in the brain
- When bacon is heated, the fats melt and the sugars and amino acids have a chemical reaction, known as the Maillard reaction
- Despite the enticing smell, the scientists highlight the healthy dangers of the meat, including its calorific and fat content
From meat-flavoured toothpaste to air fresheners, some people can’t get enough of bacon.
But its appeal doesn't lie in the meat's texture, but its smoky aroma, scientists’ claim.
Bacon lovers' desire for the meat is driven by the creation of volatile organic compounds, which waft through the air when bacon is cooking, YouTubers Mitchell Moffit and Gregory Bell explain in a video.
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Bacon lover’s desire for the meat is driven by the creation of volatile organic compounds (illustrated), which waft through the air when bacon is cooking, YouTubers Mitchell Moffit and Gregory Bell explain in a video
The duo, who are behind the AsapScience channel, say people are obsessed with bacon because of its smell.
‘When bacon is heated, the fats melt and the sugars and amino acids have a very unique chemical reaction,’ they say in the video.
This is known as the Maillard reaction, which gives browned foods their desirable flavour.
‘This particular reaction releases a medley of around 150 volatile organic compounds from the bacon, which float through the air and create the amazing smell.
‘It's not just the snack you desire, the smell itself is an example of chemistry at work, stimulating your brain and body.’
When the compounds reach the nose, they stimulate particular pathways in the brain, making people physically crave bacon.
This smell is created regardless of its type.
Different countries use different cuts of meat to make bacon.
In the UK, a shoulder cut is used, while Canada uses loin and the US the belly.
However, as well as the smell, all types of bacon are united with less desirable characteristics: they are all high in calories and fat.
A single strip has 43 calories and 3.5 ounces (100 grams) of the meat equates to 550 calories.
The scientists estimate that 68 per cent of these calories come from fat and that over half of the lipids are saturated.
Furthermore, four strips of bacon contain half a person’s recommended daily salt intake as well as being treated with a chemical called sodium nitrate, which keeps meat looking pink, instead of turning its natural shade of grey.
It may smell good, but a single strip has 43 calories and 100 grams of the meat equates to 550 calories.The scientists estimate that 68 per cent of these calories come from fat and that over half of the lipids are saturated
'These nitrates react with amino acids during cooking, forming nitrosamines, which are a known carcinogens, increasing your risk of developing cancer,’ the scientists say.
‘A diet high in Sodium nitrates may also lead to a decrease in your body's ability to transport oxygen properly in red blood cells,’ they add.
Despite health concerns, it’s estimated the average American consumes 18lbs (8kg) of bacon, which is around 44,000 calories.
And 43 per cent of Canadians said they would choose bacon over sex, in a 2010 survey.
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