Bacon Flavor (2-Methoxy-4-methylphenol), surrounded by all the other flavors that use that same chemical-flavor; note that it's slightly modified for ease of viewing.
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There is only one chemical used to make the flavor of
bacon.
To put it another way, the chemical that is used to make
'bacon flavor' is also used to make 'vanilla', 'jasmine', and 'clove', among
others (including whiskey, which for the reason of lexical discrepancies does
not show up on the graph).
Take a minute to play with this network graph - a
compendium of flavors and fragrances and the relationships between them, using
Aldrich's catalog of over 1000 chemicals.
(check out a youtube tutorial on how to use the
network graphs)
POST SCRIPT
Culinologist Jason Ball from Oregon State University’s
Food Innovation Center (via University of Copenhagen’s Nordic Food Lab) and
aquaculture researcher Chris Langdon from OSU Marine Science Center, July 2015
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