Answer:
caramelization
Explanation:
"Caramelization" uses an immense heat in order to release volatile chemicals. This brings out the flavor of the food and makes it brown in color.
"Volatile Chemicals" are those chemicals which have high volatility, meaning they can easily turn into a vapor when subjected to a certain temperature. An example of this is "diacetyl."
When it comes to culinary, caramelization is often done to enhance the taste of food such as making caramel sauce for potatoes, onions, pears and the like.
