Meaty. Salty. Decadent. Everybody loves the smell of bacon. Yes, even you, vegetarian. Why, though, is the pig's most popular cut a nostril's paradise? Let's look at the science.LUSCIOUS-SMELLING COMPOUNDSIf you consider yourself a bit of a foodie, you may have already heard of the Maillard reaction. Early 20th century chemist Louis-Camille Maillard discovered protein synthesis - a chemical reaction that takes places between amino acids and sugars during cooking which causes food to brown and a luscious aroma to fill the air.A PUNGENT PARADISEWith bacon there's more to the story. Bacon that is cured with brine or salt contains a higher percentage of nitrates than a standard piece of pork, or unsmoked bacon. As the thermal disintegration of fat molecules begins, these nitrogen-containing compounds not only reinforce the meaty fragrance but deepen it as well, upping the pungent paradise enveloping the kitchen.Unless you like to trim off the fat, that white strip of goodness adds another dimension to the smell. As the bacon begins to sizzle, the fat dissipates and produces yet more compounds.That's a lot of chemical reactions all working together to orchestrate an assault on the nostrils.IT'S ALL IN YOUR HEADThe other senses also play a part - there's a reason people buy bacon spray and wake themselves with an alarm clock that releases the smell of bacon.The idea of the smell of bacon - its suggestibility - is as important as the aroma itself. The fact that we associate bacon with weekends - and, for some, recovering from drunken nights out - has an impact, tooAnd don't forget the sound bacon makes when cooking. Chef Heston Blumenthal and food scientist Charles Spence proved that bacon-and-egg ice cream was a bigger hit and tasted ''more bacony" when diners listened to the sound of sizzling bacon.These findings led to the creation of Blumenthal's "Sound of the Sea" dish, famously served with an iPod.So, the next time someone fries bacon, it's the sound, the setting and the smell that'll drive you crazy. ..