Tannins: Their Sources and Role in the Food Industry

Tannins are polyphenolic compounds that are commonly found in many plant materials. Some major plant sources of tannins include teas, coffee, grapes, berries, nuts, bark, and wood.

Tea leaves are one of the richest sources of tannins. Black tea leaves contain 2-4% tannins by dry weight, while oolong tea leaves contain 1-2% and green tea leaves contain 0.5-1.5% tannins.

Overall, tannins are vital compounds that shape the texture, taste and shelf-life of various foods and beverages through their astringency, protein-binding and antioxidant properties. Understanding tannin characteristics helps optimize products and process them for quality attributes important to consumers.

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