Caramelization
The simplest browning reaction is the
caramelization of sugar, and it’s not simple at
all (p. 656). When we heat plain table sugar,
essentially just molecules of sucrose, it first
melts into a thick syrup, then slowly changes
color, becoming light yellow and
progressively deepening to a dark brown. At
the same time, its flavor, initially sweet and
odorless, develops acidity, some bitterness,
and a rich aroma. The chemical reactions
involved in this transformation are many, and
they result in the formation of hundreds of
different reaction products, among them sour
organic acids, sweet and bitter derivatives,
many fragrant volatile molecules, and brown-
colored polymers. It’s a remarkable change,
and a fortunate one: it contributes to the
pleasures of many candies and other sweets.
The Maillard Reactions