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咸猪肉为何如此美味
We all know bacon is delicious.
我们都知道咸猪肉非常美味。
It’s so delicious, other foods are made better by adding bacon.
非常美味，其他食物加入一点咸猪肉之后味道更好。
You can even wash your body in bacon.
你甚至可以用咸猪肉洗澡。
But there’s something else that makes bacon the best breakfast food out there:the smell.
但是让咸猪肉成为最好的早餐食物的还有另外一方面：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?
放一些咸猪肉到平底锅里，开始发出嘶嘶声的时候，家人都跑到厨房里。但是为什么呢？
Our friend over at “compound interest”,a chemistry blog, broke down the aroma science for us.
一个名为“化学兴趣”的化学俱乐部的朋友为我们解释咸猪肉香味的科学原理。
Turns out there are about *150* organic compounds that contribute to the sweet smell of bacon.
造成咸猪肉如此美味的共有150种有机化合物。
See, when you throw it in the pan,sugars react with amino acids in the bacon.
看，当你把咸猪肉丢到平底锅里的时候，咸猪肉中的糖和氨基酸发生反应。
It’s called the “maillard reaction” and it’s basically what causes anything you cook (steaks, breads, dumplings, etc) to turn brown.
这叫做酶勒反应，这个反应让你烹饪的所有食物（比如牛排，面包，饺子等等）变成棕色。
For bacon, the maillard reaction combines with melting fats to produce the aroma compounds.
对咸猪肉来说，酶勒反应与融化的脂肪混合起来产生芳香化合物。
What are they, you say as you get hungrier?
你说什么，越来越饿了？
About two thirds of the compounds are hydrocarbons and aldehydes.
大约三分之二的化合物是碳氢化合物和醛。
Hydrocarbons are just hydrogen and carbon atoms chained together in thousands of different ways.
碳氢化合物是氢和碳原子以数千种不同的方式链接起来。
Some of those chains just happen to produce a pleasant odor.
其中一些碳链刚好产生令人大快朵颐的味道。
Aldehydes are equally simple.
醛也非常简单。
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，但是与氧，氢结合，其中一些也产生非常香的味道。
But it just may be nitrogen-containing compounds that make bacon smell like nothing else in the universe.
或许就是因为其中含氮的化合物让咸猪肉的味道在宇宙中独一无二。
These compounds are called pyridines and pyrazines,which put off smells of their own.
这些化合物叫做苯和胡椒嗪，释放出自己独特的味道。
Pyridines in bacon contribute to its “meaty” aroma.
咸猪肉中的胡椒嗪让肉散发出很香的味道。
But combine them with hydrocarbons and aldehydes and they become the major contributor to bacony goodness.
但是与碳水化合物和醛结合起来，成为咸猪肉如此美味的主要原因。
So there you have it.
现在，你知道了。
150 compounds all mixing together in a pan to make bacon smell delicious.
150种化合物在平底锅中共同作用，让你的咸猪肉闻上去如此美味。
