Bacon tastes amazing and makes for excellent sculpting materials, but its main draw is the smell. The American Chemical Society took a break from staring intently at beakers to reveal exactly why we're all hooked on that scent. Turns out it has something to do with the 150 organic compounds packed in each strip and maillard reactions and... well, they explain it better. Watch and learn.
Kristin Hunt is a food/drink staff writer for Thrillist. She is now super resentful that her high school chemistry teacher focused on the "periodic table" and not bacon compounds. Follow her at @kristin_hunt.