Chemistry: The secret to the bacon sandwich
Monday, June 29, 2009 by blog
I, like most of the carnivorous population, cannot resist a bacon sandwich, particularly the smell of fried bacon first thing in the morning. Ever wondered why they taste and smell so good? It is not a coincidence; there are lots of chemical reactions going on that release scents and tastes that we have evolved to become attracted to.
Science and chemistry plays a key role in all of this. A complex chemical interaction in the meat is what produces the winning combination of taste and smell in a bacon buttie, according to an expert.
The reaction between amino acids in the bacon and reducing sugars in the fat is what provides the simple snack with its appeal, according to Elin Roberts, science communications manager at the Centre for Life education centre in Newcastle.
She explained that the chemical changes that take place when the bacon is heated are more important than other variables such as brown sauce distribution or toaster settings.
At the centre of it all is the ‘Maillard’ reaction, a chemical reaction between an amino acid and a reducing sugar which often requires heat. The acid and sugar react to release a huge amount of smells and flavours.
"The smell of sizzling bacon in a pan is enough to tempt even the staunchest of vegetarians. There's something deeper going on inside. It's not just the idea of a tasty snack. There is some complex chemistry going on.
"Meat is made of mostly protein and water. Inside the protein, it's made up of building blocks we call amino acids. But also, you need some fat. Anyone who's been on a diet knows if you take all the fat from the meat, it just doesn't taste the same. We need some of the fat to give it the flavour."
"Fats mean that there are some reducing sugars in there as well. When it's really hot – that's when the Maillard reaction starts. Smell and taste are really closely linked," she said. "If we couldn't smell then taste wouldn't be the same."
Chemistry plays apart in every thing we own, do, eat, touch… everything is the product of a series of chemical reactions and mutations. To learn more about everything in the universe, take a look at this.



Heidi Says:
I am not a fan of bacon ....or shall we say bacon butties to be precise..!!!!! yet the bacon article was rather interesting...from a scientific perspective anyway!.
It just goes to show Mr Blogger that with all this swine flu going around ....you just cant beat that bacon sandwich in the morning ......I guess its still yours and everyones favourite breakie...it must be the chemistry that brings both together! rrrrrrrrrrrrrrrrrrrr must be the smell!
I look forward to reading more...I have to confess your rather witty with your speech...writing... ;0)