several different notes, among them buttery
and milky (from diacetyl), fruity (esters and
lactones), flowery, sweet, rum-like, and
roasted. As the reactions proceed, the taste of
the mixture becomes less sweet as more of the
original sugar is destroyed, with more
pronounced acidity and eventually bitterness
and an irritating, burning sensation. Some of
the chemical products in caramel are effective
antioxidants and can help protect food flavors
from damage during storage.
When sugars are cooked with ingredients
that include proteins or amino acids — milk
or cream, for example — then in addition to
true caramelization, some of the sugars
participate with the proteins and amino acids
in the Maillard browning reactions (p. 778),
which produce a larger range of compounds
and a richer aroma.
Sugars and Health