Caramelization is the process in which
sugars are heated to high temperatures and undergo thermal decomposition and a series of chemical reactions, producing new compounds responsible for brown color, characteristic caramel-like flavors, and aromas.
Unlike the
Maillard reaction, caramelization does not require amino acids or
proteins; it occurs primarily through reactions involving sugars.
Example: When sugar is heated in a dry pan, it melts and gradually turns golden brown to dark brown while developing a characteristic caramel flavor.