What You Need to Know
During thermal reduction, water evaporates and sugars concentrate, while Maillard reactions between reducing sugars and amino acids generate a complex array of brown‑colored compounds such as furans and pyrazines that impart depth of flavor. The process also initiates caramelization, forming phenolic aldehydes and ketones that contribute to the syrup’s viscosity and preservative properties. The resulting syrup is chemically stable at low temperatures, allowing long storage when combined with salt or vinegar.
The Science
Primary Reaction
thermal reduction with Maillard browning and caramelization