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Astringent plant chemicals called tannins bind proteins on mucous membrane and skin, generating a prickly, puckery mouthfeel from foods and letting us “tan” skins into leather.
If you want to learn more about this topic, start your googling here:
Tannin: a yellow or brownish chemical present in some plant tissues, used in leather production and ink manufacture, and a contributor to the sensation of astringency Astringency: the sensation caused by the contraction of body tissues due to tannins, often called “mouthfeel” Polyphenol: a chemical compound containing more than one phenolic hydroxyl group, of which tannins are a major group Phenolic: a chemical compound with a hydroxyl group (oxygen & hydrogen) linked directly to a benzene ring
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