I am aware of many of things that bacon has going for it. It is high in fat, high in salt, and smoked.
But taking a potato, frying it, covering it in salt, and sprinkling on liquid smoke, does not taste like bacon. (Yes I've tried. I try liquid smoke on everything.)
So what is it that yields that characteristic bacony flavor? Obviously it can be isolated since there are a plethora of products that are marketed with a bacon flavor.
How can I impart some quantity of beautiful bacony flavor to other dishes while avoiding all the saturated fat and nitrates? I am asking specifically about isolating the flavor- not more healthy bacon substitutes.