It is a simple pleasure for millions of hungry Britons but researchers have uncovered the science behind the enduring appeal of the bacon sandwich. A complex chemical interaction in the meat is what produces the winning combination of taste and smell in a bacon buttie, according to an expert. The reaction between amino acids in the bacon and reducing sugars in the fat is what provides the simple snack with its appeal, according to Elin Roberts, science communications manager at the Centre for Life education centre in Newcastle. She explained that the chemical changes that take place when the bacon...