caramelization

Caramelization is the process in which sugars break down under heat (around 160-170 °C for table sugar) without any enzyme, producing brown color and distinctive aroma compounds. Its key difference from the Maillard reaction is that it requires only sugar and involves no amino acid or protein. In cooking it usually runs at the same time as the Maillard reaction; caramel sauce, browned onions and bread crust are typical examples.