Reactive carbonyl species (RCS) are generated during
thermal food
processing, and their accumulation in the body increases the risk
of various chronic diseases. Herein, the RCS-scavenging ability of
theanine, a unique nonproteinogenic amino acid, was evaluated in terms
of the scavenging rate, reaction kinetics, and reaction pathway using
LC–MS/MS. Three major products of theanine conjugated with
acrolein (ACR) and glyoxal (GO) were prepared and identified using
nuclear magnetic resonance. Thereafter, the simultaneous reactions
of four types of RCS (namely, ACR, crotonaldehyde, methylglyoxal,
and GO) with theanine were discussed in RCS–theanine and RCS–tea
models. Under different reaction ratios, theanine could nonspecifically
scavenge the four coexisting RCS by forming adducts with them. The
amount of theanine–RCS adducts in green and black tea was more
than that of catechin (epigallocatechin gallate, epigallocatechin,
epicatechin gallate, and epicatechin)–RCS adducts despite the
lower content of theanine than catechins. Thus, theanine, as a food
additive and dietary supplement, could demonstrate new bioactivity
as a promising RCS scavenger in food processing.