A study of the aroma of fried bacon and fried pork loin

Aroma compounds in the headspace volatiles of fried bacon and fried pork loin were identified. The concentrations of volatiles in bacon were much lower than those in pork loin, except for nitrogen compounds. It is likely that these differences were caused by the presence of nitrite in bacon. Characteristic aromas for fried bacon, described variously as bacon‐, fried meat‐, roast meat‐ and cooked meat‐like, were found through olfactory testing. These aromas were not present in the pork loin samples. Compounds such as pyrazines, pyridines and furans are thought to be responsible for these meaty aromas.