In the case of the caramelization of sucrose three main product groups are formed: a dehydration product, caramelan C_{12} H_{18} O_9; and two polymers, carmelen C_{36} H_{50} O_{25} and caramelin. The average molecular formula for caramelin C_{125} H_{188} O_{80}.

In reply to @tgervai:grin.hu
Akkor a fenti amit irtam, az teljesen fals?

After these first two relatively simple and common reactions (which might not even always occur!) it truly becomes the wild west out there. A lot of different reactions will and can occur during this time. During these reactions different types of molecules will form.
The molecules that turn your caramel brown will be large molecules, made up of a lot of smaller molecules that have reacted together. This process is called oligomerization. Three types of molecules are often mentioned to be formed during this process (caramelan, caramelen, and caramelin). However, despite this being cited often, the proof for these molecules being formed actually isn’t very strong, nor well understood. Instead, it’s more likely that a wide range of different molecules are formed.
The more aromatic molecules on the other hand are a lot smaller (hence they can evaporate and reach your nose). Common examples of these molecules are diacteyl (essential for a buttery smell), as well as hydroxymethylfurfural (HMF), hydroxyacetylfuran (HAF) or furanones such as hydroxydimethylfuranone (HDF) and dihydroxydimethylfuranone (DDF).
Upon analyzing caramels over 1000 components have been found, again showing just how complex these reactions can be and what a wide variety of components can be formed!
--- https://foodcrumbles.com/caramelization-honeycomb-making/

After these first two relatively simple and common reactions (enolisation; eg. recombining hydrogen and dehydration, or water loss) which might not even always occur!) it truly becomes the wild west out there. A lot of different reactions will and can occur during this time. During these reactions different types of molecules will form.
The molecules that turn your caramel brown will be large molecules, made up of a lot of smaller molecules that have reacted together. This process is called oligomerization. Three types of molecules are often mentioned to be formed during this process (caramelan, caramelen, and caramelin). However, despite this being cited often, the proof for these molecules being formed actually isn’t very strong, nor well understood. Instead, it’s more likely that a wide range of different molecules are formed.
The more aromatic molecules on the other hand are a lot smaller (hence they can evaporate and reach your nose). Common examples of these molecules are diacteyl (essential for a buttery smell), as well as hydroxymethylfurfural (HMF), hydroxyacetylfuran (HAF) or furanones such as hydroxydimethylfuranone (HDF) and dihydroxydimethylfuranone (DDF).
Upon analyzing caramels over 1000 components have been found, again showing just how complex these reactions can be and what a wide variety of components can be formed!
--- https://foodcrumbles.com/caramelization-honeycomb-making/

Both temperature as well as sugar type impact how the complex series of reactions occurs. But there’s more. The pH-value of the sugar solution also has a big impact. A more acidic or alkaline environment speeds up caramelization. It can also cause caramelization to start happening at a lower temperature compared to the ‘normal’ caramelization temperature of that sugar.

In reply to @teemeah:grin.hu
(nyelvtanár végzettségem van amúgy)