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咸豬肉為何如此美味
We all know bacon is delicious.
我們都知道咸豬肉非常美味。
It’s so delicious, other foods are made better by adding bacon.
非常美味，其他食物加入一點咸豬肉之后味道更好。
You can even wash your body in bacon.
你甚至可以用咸豬肉洗澡。
But there’s something else that makes bacon the best breakfast food out there:the smell.
但是讓咸豬肉成為最好的早餐食物的還有另外一方面：它的味道。
Throw some bacon into the pan,and as soon as the sizzle starts,people are flocking to the kitchen…but why?
放一些咸豬肉到平底鍋里，開始發出嘶嘶聲的時候，家人都跑到廚房里。但是為什么呢？
Our friend over at “compound interest”,a chemistry blog, broke down the aroma science for us.
一個名為“化學興趣”的化學俱樂部的朋友為我們解釋咸豬肉香味的科學原理。
Turns out there are about *150* organic compounds that contribute to the sweet smell of bacon.
造成咸豬肉如此美味的共有150種有機化合物。
See, when you throw it in the pan,sugars react with amino acids in the bacon.
看，當你把咸豬肉丟到平底鍋里的時候，咸豬肉中的糖和氨基酸發生反應。
It’s called the “maillard reaction” and it’s basically what causes anything you cook (steaks, breads, dumplings, etc) to turn brown.
這叫做酶勒反應，這個反應讓你烹飪的所有食物（比如牛排，面包，餃子等等）變成棕色。
For bacon, the maillard reaction combines with melting fats to produce the aroma compounds.
對咸豬肉來說，酶勒反應與融化的脂肪混合起來產生芳香化合物。
What are they, you say as you get hungrier?
你說什么，越來越餓了？
About two thirds of the compounds are hydrocarbons and aldehydes.
大約三分之二的化合物是碳氫化合物和醛。
Hydrocarbons are just hydrogen and carbon atoms chained together in thousands of different ways.
碳氫化合物是氫和碳原子以數千種不同的方式鏈接起來。
Some of those chains just happen to produce a pleasant odor.
其中一些碳鏈剛好產生令人大快朵頤的味道。
Aldehydes are equally simple.
醛也非常簡單。
They still have carbon, but they bond with oxygen as well as hydrogen and some produce a lovely smell.
其中仍然含有碳原子，但是與氧，氫結合，其中一些也產生非常香的味道。
But it just may be nitrogen-containing compounds that make bacon smell like nothing else in the universe.
或許就是因為其中含氮的化合物讓咸豬肉的味道在宇宙中獨一無二。
These compounds are called pyridines and pyrazines,which put off smells of their own.
這些化合物叫做苯和胡椒嗪，釋放出自己獨特的味道。
Pyridines in bacon contribute to its “meaty” aroma.
咸豬肉中的胡椒嗪讓肉散發出很香的味道。
But combine them with hydrocarbons and aldehydes and they become the major contributor to bacony goodness.
但是與碳水化合物和醛結合起來，成為咸豬肉如此美味的主要原因。
So there you have it.
現在，你知道了。
150 compounds all mixing together in a pan to make bacon smell delicious.
150種化合物在平底鍋中共同作用，讓你的咸豬肉聞上去如此美味。
