The compounds 1a and 1b are the key components of traditional folk medicine extracted from Celastrus orbiculatus and Capparis spinosa respectively. The Maillard reaction between amino acid and sugar produces various volatile products. The Malilard reaction produces very little amount of pyrrole form [1]. We developed a mild Mailard variant, which reacted sugar and amino acid in oxalic acid and DMSO at 65~90°C to give 30~40% yield of pyrrolo lacton [1]. This reaction can make various amino acids and sugars easily and practically for [1] form. Diversely R-substituted pyrrolo lacton [1] can be obtained depending on the form of amino acid. It is expected that this pyrrolo lactone compound can possibly be the next generation of analgesic drugs, human-friendly seasonings and functional materials.