tannin
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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.
Article
30 sectionsContents
- 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.