What happened during caramelization process?

The process refers to a specific stage in the sugar cooking process.

Caramelization results from heating sugars. Sucrose heated in a dry pan will start to let into a clear, viscous mass when heated to about 320° F (160° C).

If heating continuous to 338 F (170 C), the melted sugar mass will become smooth and glossy and start to caramelize.

The longer it is allowed to cook, the darker the sugar will became. As it darkens, the sugar develops its characteristics caramel flavor.

Caramelization is an example of non-enzymatic browning involving the degradation of reducing sugars without the condensation step.

When sugars are heated, a series of complex chemical reactions occur that break down sugar into smaller fragments. These smaller molecules evaporate easily and trigger human sense of smell, providing the wonderful aromas associated with caramelized sugar.

Seventy five percent to eighty five percent of the caramel produced in the United States is used in soft drinks, particularly root beers and colas.

Caramelized flavors are very important flavor components in many styles of beer and can form the backbone of a beers ability to pair successfully with many foods.
What happened during caramelization process?