The Maillard Reaction – The Science of Bacon

May 28, 2009 12:01 am Published by Leave your thoughts


There was some scientific discussion a few months ago that discussed the possible link between bacon and hangover cures. The connection had something to do with amino acids and their reaction with something or other in the body. (Very scientific, I know.)

There’s a new study now that expands even further on this concept and begins to explain why we like bacon in the first place. The story from the Telegraph includes the following tibit:

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.

This could mean that bacon is not a choice, but a way of life that’s hard coded into our DNA. 

Stop denying the bacon love that lives within and start to shout the love without. 


— Mr. B

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