Caramelization
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Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans
Caramelized crust on a crème brûlée
Pyrolysis
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Pyrolysis is a process involving the separation of covalent bonds in organic matter by thermal decomposition within an inert environment without oxygen.
Caramelization
…caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides…
Burning pieces of wood, showing various stages of pyrolysis, followed by oxidative combustion
Oak charcoal
Caramelized onions are slightly pyrolyzed.
This pizza is pyrolyzed, almost completely carbonized.