1H-indole
Molecular structure
Cooking relevance
1H-Indole is a heterocyclic aromatic compound (C₈H₇N, PubChem CID 798) that contributes to the characteristic aroma profiles of cruciferous vegetables when they undergo thermal degradation. While not directly used as a culinary ingredient, indole and its derivatives form during cooking processes, particularly in brassicas, contributing to savory and umami-adjacent aromatic notes.
- aroma
- earthy · slightly fecal · savory undertone · umami-adjacent
- culinary role
- secondary volatile in cooked brassicas; forms during Maillard reactions
- mass spectra
- 106 experimental spectra
Mass spectrum
A real measured fragmentation pattern · 1 of 106 experimental spectra
Sensory signature
How this molecule tastes and smells · gold is measured, dashed is a model estimate
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Biochemical reactions
Metabolic reactions from curated biochemical databases · peer-reviewed
indole + O2 = 2-formamidobenzaldehyde
(1S,2R)-1-C-(indol-3-yl)glycerol 3-phosphate = indole + D-glyceraldehyde 3-phosphate
L-tryptophan + H2O = indole + pyruvate + NH4(+)
indole + L-serine = L-tryptophan + H2O
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Verified Data
Compound identity and culinary context are continuously cross-referenced across open scientific databases and maintained by Foodgeist's enrichment pipeline.
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
