Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time.
"Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 to 77 °C (140 to 170 °F) for 60 to 90 days. There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions are thought to facilitate the Maillard reaction" https://en.wikipedia.org/wiki/Black_garlic
The Maillard reaction and caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. (straight from the wiki caramelization page)https://en.wikipedia.org/wiki/Caramelization
It seems to me that making black garlic is pyrolytic (head induced) and I can't find any information as to how exactly it is a reaction with amino acids.
Why is it defined as a maillard reaction and not caramelization?