Do you pick toast over bread every single time? Yeah, it’s just science

We have limited self control as it is when it comes to bread, but the minute it's popped in a toaster, all bets are off.

If you can generally contain yourself around the carby goodness that is a slice of poppyseed loaf, but have never managed to refuse a plate of toast, you're not alone.

According to those in the know – toast scientists obvs – this particular weakness comes down to something known as the Maillard reaction.

The Maillard reaction is a chemical process which takes place between the sugars and amino acids in bread when it is toasted. 

As the process continues, a variety of new compounds are formed which ultimately produce a flavour most of us can't get enough of.

According to a report in Cosmopolitan, the most appealing among these are known as furanones which are responsible for the uber-comforting feeling you get from a mountain of hot, buttered toast.

Oh, and then there's that unmistakable smell…