What You Need to Know
During controlled‑temperature caramelization, reducing sugars undergo pyrolysis, forming 5‑hydroxymethylfurfural, diacetyl, and various furanic compounds that impart sweet, nutty, and caramel notes. The reaction is temperature‑dependent, with optimal color and flavor achieved between 140–150 °C over 30–60 min. Exceeding 190 °C leads to acrylamide formation and bitter off‑notes, while lower temperatures yield incomplete caramelization.
The Science
Primary Reaction
thermal decomposition (pyrolysis) of reducing sugars