I am really confused about the stages in caremlisation of sugars. This is what I have:

This is what I have:

The process begins with the heating of the sugar to a temperature where it decomposes into glucose and fructose (sucrose thermolysis). Then the next step is the isomerisation of glucose and fructose to an intermediate, enediol. Dehydration reactions then further degradation the molecules to ∝-dicarbonyl compounds.

Lastly, a series of further reactions including fragmentation reactions and polymerization reactions occur which produce the flavour and colour.  The resulting products are caramelan, caramelen and caramelin

Is this correct? I also need to draw this out?