What is the name of the process in which sugars, when heated carefully without water, form a hydro sugar that easily polymerizes to produce characteristic off-flavors and brown pigments?

Explanation

The process described is caramelization, where sugars are heated in the absence of water, leading to the formation of complex polymers that result in brown coloration and distinct flavors. This differs from the Maillard reaction, which involves amino acids and reducing sugars.