Description
Rapid surface heating by infrared radiation drives sugar caramelization while keeping the interior cooler.
Technical
Infrared photons (800–2500 nm) are absorbed directly by surface sugars, raising temperatures to 200–300 °C within seconds. This accelerates dehydration and the intramolecular rearrangements that generate hydroxymethylfurfural, furfural, and polymeric caramel pigments, while limiting bulk Maillard reactions due to lower interior temperatures.
Science
Primary Reaction
Caramelization of sucrose and other reducing sugars
Sensory Profile
Aroma ()
burnt sugarcarameltoastynuttyslightly bittermolasses-likesmoky
Origin & History
Civilization
Japanese