Thermal Decomposition Without Enzymes
Caramelization is a non-enzymatic browning process distinct from the Maillard reaction. While the Maillard reaction requires reducing sugars and amino acids, caramelization occurs when pure carbohydrates are heated above their thermal decomposition thresholds.
For common table sugar (sucrose), thermal breakdown begins around 160°C (320°F). The disaccharide molecule splits into glucose and fructose monomers, shedding water molecules through condensation reactions.
Synthesis of Volatiles and Oligomers
As heat continues to decompose the sugars, hundreds of novel volatile compounds emerge, creating complex aroma bouquets: diacetyl produces buttery notes, maltol yields toasty profiles, and furans impart nutty aromas.
Simultaneously, polymerizations generate high-molecular-weight caramelans and caramelins, producing the rich mahogany hues prized in confectionery and culinary reductions.