What is the name for the 'sweetness' of cooling roast pork?

I did a slow roast pork today putting pork knuckles on the bone cooking for 8 hours in a dash of apple juice.

After cooking, I left it to cool for an hour with the lid on.

When I lifted the lid, I noticed a 'lightness' to the smell of the pork, almost the lightness you might get when smelling a bouquet of flowers. (Sorry to those who feel this description is overdone - I'm trying to capture an idea in words).

It almost reminded me of the caramelisation of onion when cooked on a frying pan.

Help me out here - what is the term I'm looking for? Is it caramelisation?

My question is: What is the name for the 'sweetness' of cooling roast pork?