Skatole

Skatole, or 3-methylindole, is an aromatic organic compound formed during tryptophan breakdown. It contributes to fecal odor and occurs naturally in animals and plants.

Tryptophan: An essential amino acid used to build proteins and as a precursor to several bioactive compounds. Microbial breakdown of this amino acid can produce skatole.
Boar taint: An unpleasant odor or flavor in pork from some uncastrated male pigs. Accumulated skatole is one of the principal compounds responsible for this defect.
Marcellin Berthelot: A French chemist who made major contributions to organic chemistry and thermochemistry. Berthelot first synthesized skatole in the nineteenth century.
Indole-3-acetic acid: A plant hormone and tryptophan metabolite containing an indole ring with an acetic acid side chain. It is a biologically active indole derivative, unlike skatole's characteristic role as an odorant.
Gut microbiota: The community of microorganisms living in the digestive tracts of animals. Intestinal microbes carry out metabolic steps that generate skatole from tryptophan.
Meat science: The study of meat production, processing, quality, and safety. Measuring skatole helps assess pork flavor quality and boar taint.
Indole alkaloid: A class of alkaloids whose structures contain an indole ring system. Skatole shares the indole structural motif found in this broad chemical family.
3-Methylindole: The systematic chemical name for the compound commonly called skatole. This synonym names the same molecule rather than a distinct related compound.
Tryptophanase: A bacterial enzyme that cleaves tryptophan into indole, pyruvate, and ammonia. It illustrates a microbial route from tryptophan into indole-related metabolites.
Perfume: A mixture of fragrant substances designed to impart a pleasant smell. At carefully controlled low levels, skatole can add depth to floral compositions.

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