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Lecturer: Le Hong Phu

Teaching assignment: Dinh Yen Nhi
Student name: Nguyen Thi Thu Huong
Student ID: 21116302

HOMEWORK 4
I. 3 thing you enjoy most.
II. What is tannin? Tannin in cocoa?

SOLUTION
II.
Definition of Tannin: Tannins are a diverse group of naturally occurring organic compounds
that can be found in various plants, particularly in fruits, leaves, and the bark of trees. They
are polyphenolic molecules and are known for their astringent taste and ability to bind to
proteins and other organic compounds. Tannins play important roles in several biological
processes and have various industrial and culinary applications.
Here are some key points about tannins:
1. Astringency: Tannins are responsible for the astringent sensation you experience when
consuming certain foods and beverages, such as red wine, tea, and unripe fruits. Astringency
is a puckering or dry feeling in the mouth, often described as a "drying" or "mouth-coating"
sensation.
2. Natural Sources: Tannins are commonly found in plant-based foods and drinks like
grapes, tea leaves, coffee beans, apples, pomegranates, and nuts. They are also present in the
bark of trees like oak and in some legumes.
3. Chemical Structure: Tannins are a type of polyphenol, and their chemical structure can
vary widely. They are typically large molecules made up of repeating units of phenolic
compounds. The specific types of tannins can be categorized into two main groups:
hydrolyzable tannins and condensed tannins (also known as proanthocyanidins).
- Hydrolyzable Tannins: These tannins are esters of phenolic acids and sugars. They can be
broken down by hydrolysis, resulting in the release of phenolic acids. Examples include
tannic acid found in oak bark and gallotannins found in certain fruits.
- Condensed Tannins: These tannins are composed of flavonoid units and are often
responsible for the astringency in foods like tea and red wine.
4. Biological Roles: Tannins serve various functions in plants, such as defending against
herbivores and pathogens, regulating growth, and helping with water transport. They can also
protect plants from ultraviolet (UV) radiation.
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5. Industrial and Culinary Uses: Tannins have been used in various industries, including
the production of leather, ink, and tanning agents for fabrics. In winemaking, tannins from
grape skins and seeds play a crucial role in wine's flavor, structure, and aging potential.
6. Health Benefits: Tannins, especially those found in certain plant-based foods, have been
associated with potential health benefits due to their antioxidant properties. They may help
protect cells from oxidative damage. Additionally, some studies suggest that moderate
consumption of certain tannin-rich everages like red wine and tea may have cardiovascular
health benefits.
→ It's important to note that while tannins have their benefits, excessive consumption of
tannin-rich foods and beverages can lead to adverse effects, including digestive issues in
some individuals. As with many compounds found in foods, moderation is key when
incorporating tannin-containing items into your diet.
Difinition in cocoa: Cocoa beans, the primary ingredient used to make chocolate, also
contain tannins. These tannins are a type of condensed tannin, specifically referred to as
"proanthocyanidins." Proanthocyanidins are polyphenolic compounds found in various plant
foods, and they contribute to the astringent taste and antioxidant properties of cocoa.
Here are some important points about tannins in cocoa:
1. Astringency: The tannins in cocoa can impart an astringent or slightly bitter taste to
chocolate, especially in dark chocolate. This astringency is often described as a dry,
puckering sensation in the mouth.
2. Antioxidant Properties: Cocoa beans, including their tannin content, are rich in
antioxidants, including flavonoids and polyphenols. These antioxidants are believed to have
potential health benefits, such as protecting cells from oxidative damage and supporting
cardiovascular health.
3. Variability: The tannin content in cocoa can vary depending on several factors, including
the cocoa bean variety, growing conditions, and processing methods. In general, the tannin
levels tend to be higher in cocoa beans from certain regions.
4. Processing: The way cocoa beans are processed and fermented can also influence the
tannin content and flavor profile of the final chocolate product. Proper fermentation and
drying of cocoa beans can help reduce excessive bitterness and astringency.
5. Health Benefits: While tannins in cocoa contribute to the overall antioxidant content, it's
worth noting that chocolate products often contain added sugars and fats, which can offset
some of the potential health benefits. Dark chocolate with a high cocoa content (70% or
higher) generally contains more tannins and fewer added ingredients, making it a better
choice for those looking to maximize potential health benefits.
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→ In summary, cocoa beans contain tannins, specifically proanthocyanidins, which

contribute to the flavor profile of chocolate by adding a degree of astringency. Additionally,
these tannins, along with other antioxidants in cocoa, may offer potential health benefits
when consumed in moderation. However, it's essential to consider the overall composition of
the chocolate product, as added sugars and fats can impact its nutritional profile.