@wesmith: aah, interesting.
Does that basically mean the article is bollocks in its comparisons, then? If no one kilns & everyone roasts, then according to the article everything should be a caramelised Crystal. Or if there are differences, it has to do with specific heating regimes the maltsers don't publish, & hence who knows what the proportions of caramelised/Maillard constituents are?!?
So I'm back to square one trying to identify what is (predominantly) caramelised & what has Maillard reacted components!
Annoying.
Ps: thanks Wes for mentioning that for the benefit of us brewers who have been in the scene only recently.