Page 53 - FoodFocusThailand No.229 April 2025

STRONG QC & QA
Table 1 Tannins in food and beverages
Category Products Tannins Sensory properties

Beverages Tea - Catechins Astringency, Bitterness, Color,
- Theaflavins Antioxidant properties
- Thearubigins
Red Wine - Procyanidins Tannic bitterness, Smooth finish
- Ellagitannins
Fruit Juices - Proanthocyanidins Sweet, Tart, Astringent
(Pomegranate, Cranberry, etc.) - Ellagitannins
Other Beverages (Cocoa, Cider, Beer) - Procyanidins Rich, Complex, Sometimes bitter
- Catechins
- Flavanols
Fruits Grapes, Apples, Pears, Berries - Catechins Astringency, Dry mouth sensation
- Proanthocyanidins
Persimmons Soluble to insoluble tannins Astringency, Dry mouth
Nuts Walnuts, Hazelnuts, Almonds - Catechins Astringency, Slightly bitter
- Epicatechins
- Ellagic acid
Acorns High tannin content varies by oak species Astringency
Vegetables Beans, Lentils, Leafy Greens - Proanthocyanidins Astringency, Slight bitterness
- Catechins
Herbs and Spices Various tannins Varies (mild bitterness)
Source: Cosme et al. (2025)

3.2 Bitterness is a sensory attribute associated with
tannins and polyphenolic compounds found in various
food and beverage products. These compounds act as
stimuli for human bitter taste receptors, with different
tannins activating these receptors in distinct ways,
contributing to the bitterness perceived in products such
as red wine, beer, tea, and chocolate. In wine, bitterness
is directly linked to the concentration of tannins and other
polyphenols. The intensity of bitterness and astringency
in wine is influenced by several factors, including pH,
alcohol content, and the presence of other interacting
components.
3.3 Tannins can alter the aroma, flavor, and
mouthfeel of wine by interacting with other components,
influencing its overall taste profile and stability.
Winemaking techniques, such as using Non-
saccharomyces yeasts in conjunction with tannins during
fermentation, can enhance wine color and anthocyanin
composition, contributing to a more complex flavor profile.
In wine, tannins also primarily contribute to astringency
and mouthfeel, affecting perceptions of dryness and
roughness through their interactions with salivary proteins.
While tannins offer health benefits in terms of
antioxidants, their impact on taste can sometimes deter
consumers. So, understanding how tannins interact with
other components in food and analytical techniques can
help the industry balance their health-promoting properties
with more pleasant flavors, ensuring a better overall
experience for the consumer.

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