On Tue, 23 Mar 2021 18:03:22 -0600, US Janet >
wrote:

>On Tue, 23 Mar 2021 15:33:42 -0700 (PDT), RichD
> wrote:
>
>>Some recipes call for caramelizing onions, apples, whatever.
>>Apparently, after heating for a while, a sudden change of state
>>occurs; caramelization
>>
>>Any chemists here, who can describe the chemistry of this process?
>>Somehow, it seems the sugars concentrate.
>
>It is called the "Maillard reaction".

Nope. No, it is not called that.