It is not chelation. And it is not caramelization (the world reserved for some special sugars).
It most certainly is caramelization, and it doesn't take any special saccharides to get some yummy caramelization going.
Caramelization is what makes stir fried veggies taste so good. Mmm... sauteed onions, carrots and celery for the mirepoix ... oh, and the roux for my seafood gumbo.
The stuff that makes your vape taste so good once the wick and coil are broken in good.
And I prefer not to speak about caramelization, because of diacetyl.
Ooooo... Diacetyl. The next scary bugaboo for the food and flavoring nanny-staters, obsessive hand-wringers and those confusing correlation with causation.
Ever opened a bottle of a hearty ale and caught the fruity, nutty aroma? That's a diacetyl.
Peel an almost overripe banana and get the scent of another diacetyl.
The bouquet of a fine Burgundy or a Grigio.
Microwave popcorn. The list is nearly endless.
So is the list of things that people needlessly obsess over when it comes to food and flavor processing.
GMO's. Steroids and antibiotics in meat. Non-organic salad. Red dye #5. Alar.
Anyone selling you a totally organic, 100% natural, non-GMO, steroid and antibiotic sumthin-or-another has found yet another way to separate the gullible from their paychecks.
And has proved P. T. Barnum right yet again.