It is partly the smell of a job lot of compounds that gratify our innate
tastes, and partly sensual association of familiar aromas with warmth and tastes
that are especially appetising in cold weather. The saltiness for instance, is a
flavour enhancer.
I suspect that a subliminal concentration of the steroids
that are the basis of "boar taint" and related compounds that contribute
to the pork flavour, also play a role; I rather enjoy roast pork, which to my senses
has a very "foody" character, and I speculate that there is more to the
attraction than mere nutrition. Smoked beef say, however tasty and wholesome,
doesn't rival the irresistible bacon aroma.
I suspect that the main savoury components
apart from smokiness, come from heat degradation of various proteins and fats,
mainly saturated. They contain hundreds of compounds, depending on the type of
bacon and the cooking. Acrolein, fats, fatty acids, charred amino acids, caramels
and their derivatives would be prominent. Crispy bacon exudes all these, like
crackling seasoned with salt and smoke.
As farm children we regarded "kaiings",
the residue of fat tissue freshly rendered for dripping, as a delicacy.
Nowadays the nearest equivalent is crispy crackling -- or bacon.
