PubChem CID · CC0
1H-indole
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
- 60 experimental · MoNA / MassBank
Odor — measured
Measured odor descriptors · sourced from olfactory literature
Receptor binding
Measured in literature · peer-reviewed · how this compound interacts with biological receptors
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · 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
Source
Compound data linked to PubChem CID 798, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 798
