Description
Caramelization is a non-enzymatic browning reaction between sugar and amino acids, resulting in new flavor compounds and browning.
Technical
The Maillard reaction, a type of caramelization, involves the breakdown of sugar molecules into simpler compounds, which react with amino acids to form new flavor compounds and browning. This complex process can be affected by factors such as pH, moisture content, and the presence of catalysts or inhibitors.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
sweetcaramelnuttybutterytoastymolasses-like
Origin & History
Civilization
Ancient Egyptians, Greeks, and Romans
Era