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The article discusses a study which examines the formation of dilysyl-dipyrrolones (dilysyl-DPLs) from xylose and amino acids with lysine. Findings reveal that the development was achieved during weak acidic conditions. It also highlights several DPL derivatives which were determined in the study including alanine, glutamic acid, and leucine.

The article presents a study on the isolation of two novel yellow compounds from a solution with xylose and lysine. It notes how compounds with xylose and L-lysine reacted to Maillard reaction in which these compounds turn brown. Various methods are used to identify the compounds named dilysyldipyrrolones A and B such as instrumental analyses, browning of amino acids, and estimation of color intensity. Results identified the major yellow pigments in the heated solution of xylose and lysine.