tannin

Also known as tannins

thumb|Representative chemical structure of a tannic acid, a type of tannin thumb|Tannin powder (mixture of compounds) thumb|A bottle of tannic acid solution in [[water ]]

AI overview

Tannins are naturally occurring compounds found in plants that give beverages like wine, tea, and coffee their characteristic bitter or astringent taste. They matter because they affect how food and drinks taste and feel in your mouth, and they're also used in leather tanning and other industrial processes.

AI-generated from the Wikipedia summary — may contain errors.

Research

24,088 papers

Tannin-Based Hybrid Materials and Their Applications: A Review.ReviewMolecules (Basel, Switzerland) · 2020Koopmann AK, Schuster C, Torres-Rodríguez J et al.DOI: 10.3390/molecules25214910
Tannin Analysis in Sorghum Grains.Methods in molecular biology (Clifton, N.J.) · 2019Dykes LDOI: 10.1007/978-1-4939-9039-9_8
Tannin-based wood adhesive with good water resistance crosslinked by hexanediamine.International journal of biological macromolecules · 2023Xu G, Zhang Q, Xi X et al.DOI: 10.1016/j.ijbiomac.2023.123644
Encapsulation of tannins and tannin-rich plant extracts by complex coacervation to improve their physicochemical properties and biological activities: A review.ReviewCritical reviews in food science and nutrition · 2023Zeng X, Jiang W, Du Z et al.DOI: 10.1080/10408398.2022.2075313
Tannins from Acacia mearnsii De Wild. Bark: Tannin Determination and Biological Activities.ReviewMolecules (Basel, Switzerland) · 2018Ogawa S, Yazaki YDOI: 10.3390/molecules23040837
An efficient transformation method for tannin-containing sorghum.PeerJ · 2023Liang Y, Yan X, Xu J et al.DOI: 10.7717/peerj.15066
Nanocellulose-based tannin-immobilized biosorbent for efficient copper ion removal.International journal of biological macromolecules · 2023Cordeiro LA, Soares AK, Missio AL et al.DOI: 10.1016/j.ijbiomac.2023.126635
Impact of tannin-based additives on animal performance and enteric methane emissions in dairy and beef cattle: A meta-analysis.Journal of dairy science · 2026Souza VC, Almeida KV, Rosenstein PK et al.DOI: 10.3168/jds.2025-27254

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Wikidata facts

Subclass of: polyphenol
Has use: food additive

Show 6 more facts

topic's main category: Category:Tannins
Commons category: Tannins
has characteristic: bitterness
different from: tanning agent
MCN code: 3201.90.20
natural product of taxon: quebracho tree

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Encyclopedic overview

30 sections

Contents

Structure and classes of tannins
Pseudo-tannins<span class="anchor" id="Pseudo tannins"></span>
History
Occurrence
Cellular localization
Presence in soils
Presence in water and wood
Extraction
Tests for tannins
Alkaloid precipitation
Goldbeater's skin test
Ferric chloride test
Other methods
Reaction with phenolic rings
Food items with tannins
Pomegranates
Accessory fruits
Berries
Nuts
Herbs and spices
Legumes
Chocolate
Drinks with tannins
Fruit juices
Beer
Properties for animal nutrition
Tannin uses and market
Uses
References
External links

thumb|Representative chemical structure of a tannic acid, a type of tannin thumb|Tannin powder (mixture of compounds) thumb|A bottle of tannic acid solution in [[water ]]

Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term tannin is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong compounds with various macromolecules.

Excerpted from Wikipedia’s “tannin” article, available under the CC BY-SA 4.0 licence.

tannin

Research

Wikidata facts

Encyclopedic overview

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