Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing.

[Display omitted] • 1. Microwave intermittent heating can effectively regulate the Maillard reaction process. • 2. The rapid preparation of the Amadori compound (ARP) was realized by microwave heating. • 3. Dehydration rate and microwave effects were key factors to improve the yield of ARP. • 4. ARP can degrade rapidly and accelerate the Maillard reaction in microwave processing. • 5. ARP was expected to be an important color enhancer for microwave fast processed food. Directional and rapid formation of the Amadori rearrangement product (ARP) from the glutamic acid and xylose was achieved through intermittent microwave heating. The yield of ARP reached 58.09 % by subjecting the system to intermittent microwave heating at a power density of 10 W/g for 14 min. Dehydration rate and microwave effects were found to be key factors to optimize the conditions for directional and rapid preparation of the ARP. Through a comprehensive analysis of the ARP degradation and further browning under both conductive and microwave thermal processing, it was observed that microwave processing significantly accelerated the browning degree of systems, leading to a tenfold reduction in the heating time required for browning. This research presented a promising avenue for the development of novel and expedited methods for the production of ARP and highlighted the potential of ARP in enhancing color quality in fast-cooking applications utilizing microwave. [ABSTRACT FROM AUTHOR]