A tannin compound (naturally occurring substance in plants) that has been chemically modified by the addition of an acetyl group.
From acetyl- plus tannin, which comes from the tanning industry where plant compounds were used to process leather. The name indicates a modified tannin structure.
Tannins are what make tea and red wine taste astringent and bitter, and acetylated versions are studied by chemists for potentially enhanced biological activities in medicine and food science.
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