Science of Cooking Part 2! Today we’re talking the many wonderful flavors of caramelization!
Caramelization is a complex and multi-step reaction that breaks down sugar, removes water, and produces hundreds of new aromatic compounds in the process. Different aromatics are responsible for some of the characteristic flavors in the kitchen. The first smell that occurs is that of butterscotch, next a rum-like aroma, third a nutty scent, and finally a toasty note. While we of course never see these compounds in our caramelized foods, it’s fascinating to know they are there and that chemicals like these produce the most delicious of smells.
Caramelization does look slightly different depending on the sugar you are working with, based on its structure. Fructose, a simple sugar, has the lowest caramelization temperature, at 110°C. Galactose, glucose, and sucrose (table sugar) all sit at 160°C. Finally, maltose begins to caramelize at 180°C.
Caramelization, while often thought of with sugary desserts, happens with vegetables and fruits, which contain many natural sugars that can be broken down with heat (think caramelized onions)!
Happy cooking!
Posted on Instagram on February 8, 2021.