Admit it, bacon frying in a pan is one of the most pleasant, addictive food smells ever. The combination of coffee brewing and bacon frying is a recipe for extreme food-smelling pleasure — at least in my mind.

But have you ever wondered why bacon is delicious and also smells so good? Well, with a little help from the American Chemical Society and the chemistry blog, Compound Interest, your inner nerd can be satisfied.

The answer includes 150 compounds in bacon and the Maillard reaction (that’s the reaction that allows food to brown into toasty deliciousness).

Watch this creative, pop art-filled video explanation to get the details.

Related on MNN:

The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.