What is caramelization also known as?

Caramelization is a complex chemical process primarily involving the thermal decomposition of sugars, leading to the formation of a rich brown color and distinctive flavors that characterize caramel. This process is indeed a form of pyrolysis, which refers to the chemical decomposition of organic materials at elevated temperatures in the absence of oxygen. During caramelization, sugars undergo various transformations when heated, resulting in smaller molecules that develop new flavors and aromas, which are integral to many culinary applications.

The other processes listed do not accurately describe caramelization: fermentation involves the metabolic processes of microorganisms breaking down sugars in the presence of either oxygen or insufficient oxygen, while oxidation refers to a chemical reaction involving the loss of electrons that can influence flavors and aromas but is not the same as caramelization. Reduction involves the gain of electrons or a decrease in oxidation state, which is unrelated to the caramelization process.