What does "caramelization" refer to in cooking?

Caramelization refers specifically to the oxidation of sugar, which occurs when sugar is heated to a certain temperature. During this process, the sugar molecules break down and form new compounds that contribute to a deep, sweet, and nutty flavor. This transformation also results in a characteristic golden to deep brown color, which is essential in various culinary applications, such as in desserts, sauces, and savory dishes where enhanced flavor and color are desired.

The other options describe different cooking processes but do not accurately reflect the definition of caramelization. For example, browning meat involves the Maillard reaction, which is distinct from the caramelization of sugar, focusing on the proteins and amino acids. Boiling sugar syrup pertains to the physical state of sugar in a liquid form at high temperatures, which is not the same as caramelization. Emulsification refers to the combination of fats with liquids to create a stable mixture, commonly used in making sauces and dressings, and does not relate to the transformation of sugar.