M51458
3-Methylindole
98%
Synonym(s):
Skatole
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About This Item
Empirical Formula (Hill Notation):
C9H9N
CAS Number:
Molecular Weight:
131.17
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
201-471-7
Beilstein/REAXYS Number:
111296
MDL number:
Product Name
3-Methylindole, 98%
InChI key
ZFRKQXVRDFCRJG-UHFFFAOYSA-N
InChI
1S/C9H9N/c1-7-6-10-9-5-3-2-4-8(7)9/h2-6,10H,1H3
SMILES string
Cc1c[nH]c2ccccc12
assay
98%
bp
265-266 °C (lit.)
mp
92-97 °C (lit.)
Quality Level
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Related Categories
hcodes
pcodes
Hazard Classifications
Aquatic Chronic 2
Storage Class
11 - Combustible Solids
wgk
WGK 2
flash_point_f
269.6 °F
flash_point_c
132 °C
ppe
dust mask type N95 (US), Eyeshields, Gloves
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P K Mathur et al.
Meat science, 91(4), 414-422 (2012-03-23)
A system for sensory evaluation of boar taint was used to evaluate boar taint in fat samples from 6574 entire males. The term "human nose scoring" has been used to describe this system. The samples from each boar were heated
Putative mechanisms of toxicity of 3-methylindole: from free radical to pneumotoxicosis.
T M Bray et al.
Annual review of pharmacology and toxicology, 34, 91-115 (1994-01-01)
U Weiler et al.
Animal : an international journal of animal bioscience, 7(2), 300-308 (2012-10-04)
Feed intake behavior was studied between 9 weeks of age and slaughter in a total of 36 gilts, 32 immunocastrates, 33 surgically castrated barrows and 33 boars from 36 litters. Consequences for the concentration of substances contributing to off odor
Lisa Meier-Dinkel et al.
Meat science, 94(1), 19-26 (2013-01-30)
This study investigated the impact of assessors' varying olfactory acuity on the perceived intensity of androstenone and skatole odour and flavour in boar loins. To discriminate sensitive (SENS) and highly sensitive (SENSHIGH) panellists, two levels of androstenone were used on
K M Bekaert et al.
Meat science, 94(1), 125-132 (2013-02-14)
No automated detection system for boar taint detection is currently available, thus boar taint at the slaughterline can currently only be assessed using the singeing method (olfactory scoring). This study compares several heating methods (microwave, soldering iron and pyropen) and
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