Caramelization 's the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, chemicals are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization's a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization's pyrolysis, as opposed to reaction with amino acids. When caramelization involves the disaccharide sucrose, it's broken down into the monosacchari… (More on Caramelization)