Tanninen

Tanninen is a Finnish adjective used to describe substances that contain tannins or exhibit tannin-related properties. The term stems from the Finnish noun tannini (tannin) and is used in scientific, culinary, and everyday language to refer to tannin-containing materials or characteristics.

In chemistry and food science, tanninen describes compounds or products associated with tannins, a diverse group of polyphenolic substances found in many plants. Tannins are known for their ability to bind proteins and metal ions and for imparting an astringent or bitter sensation in the mouth. They occur in a variety of plant-derived materials, including tea, wine, grapes, bark, wood, and certain fruits. In Finnish usage, tanninen may refer to both kondensoidut tanniinit (condensed tannins) and hydrolysoituvat tanniinit (hydrolyzable tannins).

In practical contexts, tanninen flavors or textures influence the mouthfeel of beverages such as wine and tea, giving a drying or persistent finish. Tannins are also central to the tanning industry, where they are used to convert animal hides into leather and to influence the color and properties of tanning materials. Tanninen properties can vary with plant source, processing, and environmental factors, and are a common consideration in enology, horticulture, and food science.

See also: tannin, polyphenols, leather tanning.