Conditions for the formation of dilysyl-dipyrrolones A and B, and novel yellow dipyrrolone derivatives formed from xylose and amino acids in the presence of lysine

Foods derived from plants contain pentose in addition to hexose. It is well known that pentose contributes more to browning by the Maillard reaction than hexose does. We have recently found novel yellow compounds formed from xylose and lysine under weakly acidic conditions, named dilysyldipyrrolones (dilysyl-DPLs) A and B. We indicate in this study that dilysyl-DPLs were specifically formed under weakly acidic conditions from pentose, but not hexose. Moreover, we found novel DPL derivatives which were formed from xylose and such amino acids as alanine, arginine, aspartic acid, glutamic acid, isoleucine, leucine, phenylalanine, serine, and valine in the presence of lysine.