The real reason Brits find the smell of cooked bacon irresistible revealed

The reason for the smell of sizzling bacon being so irresistible has finally been revealed - and it's down to three powerful psychological triggers. Cooking rashers are the top breakfast aroma for over a quarter (27%) of the population, while only 6% say the same about coffee, a new study claims.

Research carried out on a sample of 2,000 British adults by Best Western Hotels in August has discovered that 7% of us like fresh linen and frying eggs, while toast and your partner's scent are top for just 4%. But why do we find bacon so irresistible? According to University of Bradford food psychology expert Dr Eleanor Bryant, it's because of three key factors: smell, dopamine, and something called umami.

She explains: "The smell of sizzling bacon acts as a powerful psychological trigger.

"It sparks dopamine release in the brain - the feel-good chemical that fuels craving and anticipation. That's why simply smelling bacon can make us happy, hungry, and nostalgic all at once."

But she adds that bacon also delivers a hit of umami, the savoury "fifth taste" packed with glutamates that humans are hardwired to enjoy.

Dr Bryant goes on: "It's the same reason crisps and Pringles are hard to resist - our brains find umami deeply rewarding."

The research was commissioned by Best Western Hotels, which is celebrating the nation's love of brekkie with its Year of the Free Breakfast.

The study also discovered that with nearly three quarters (74%) of people saying that the smell of food is crucial to them in the morning - the fry-up is the breakfast that makes us most satisfied (29%) followed by a continental breakfast and avocado on toast (13%).

The humble fry-up is a treat reserved for 44% of us once a month, while two out of five opt for one once a week and 11% three times a week.

And unlike a bowl of cereal, the fry-up has deep associations with tradition and togetherness.

Dr Bryant, Associate Professor of Health & Eating Psychology at the University of Bradford, explains: "We tend not to cook a fry-up every day. It's often reserved for weekends, holidays, or when we're treating ourselves to a stay in a hotel.

"That makes it more than just fuel for the day - it's comfort, culture and identity on a plate."

Best Western Hotels 'Year of the Free Breakfast' gives Rewards customers a free breakfast with every booking across their portfolio of 230 independent hotels across GB.

Tim Rumney, CEO at BWH Hotels GB, said: "There's nothing quite like waking up to the aroma of a freshly cooked breakfast.

"From hearty full English spreads to other regional delicacies, our guests can look forward to an amazing selection of quality breakfasts that truly reflect the character of each destination of our independent hotels.

"We believe every morning should start with a taste of something special - and in the Year of the Free Breakfast, that's exactly what we're serving up for our guests."