Terrific Tannins, Terrible Tannins
November 4, 2010
Tannins are astringent, bitter compounds found in plants. Tannins cause your mouth to feel dry and pucker up. The manipulation of tannin concentration plays an important role in aging of wine and ripening fruit.
Tannins are also important to the flavor development and health benefits in chocolate...
Chocolate liquor contains about 6% tannins, significantly contributing to the bitterness of chocolate. “Bitter” as a flavor descriptor is not always a bad thing. It is true that sometimes bitter can refer to negative characteristic coming from improper fermenting or roasting. But normal amounts of tannins intensify chocolate flavor, especially at the finish.
Cocoa beans contain three compounds that stand out as beneficial to your health. They are flavonoids, polyphenols, and tannins. Flavonoids and polyphenols are strong anti-oxidants which may protect you against cancer and heart disease.
Tannins may guard against tooth decay. The tannins inhibit the growth of bacteria on teeth, stopping the process of cavity formation.
There is also a down side to these tannins. In high concentrations, they bind up and prevent the absorption of minerals in the digestive system.
I think the lesson here is to eat chocolate but don’t over do it (yes, I know the definition of “over do it” is pretty ambiguous but you get the spirit of the meaning).
Go tannin, go chocolate!
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