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(organic chemistry)
C9H9N A white, crystalline compound that melts at 93-95°C, dissolves in hot water, and has an unpleasant feceslike odor. Also known as 3-methylindole.



(also beta-methylindole), a foul-smelling substance occurring as colorless crystals and having the structural formula

Skatole has a melting point of 95 °C and a boiling point of 265°C; it is insoluble in water and soluble in organic solvents. Extremely dilute solutions of the compound have a pleasant floral odor. Skatole is present in small amounts in coal tar and secretions of the civet cat. It is formed from tryptophan during the splitting of proteins by putrefactive bacteria in the colon, hence the fecal odor.

Synthetic skatole is obtained by, for example, heating phe-nylhydrazone of propionaldehyde (C6H5NH—N=CHC2H5) with ZnCl2 and is used in perfumery. [23–1481–]

References in periodicals archive ?
For skatole, external L-tryptophan showed the biggest R-value, which indicated that external L-tryptophan was the main affecting element.
Tryptophan showed similar effects on skatole (both k2>k3>k1, r = 0.
2]S, and skatole produced during pig raising not only adversely affect the growth of pigs, but also contaminate the environment and harm human health.
In the present study, dietary Bs was also associated with less skatole produced by the fermentation broths, compared with the control group.
It has also been reported that lactic acid in the daily diet could reduce skatole production in the gut (Nowak and Libudzisz, 2009).
2]S, and skatole occurred in the swine gut, in the in vitro manure fermentation process, or both.
The fat tissue samples (2 g) were taken from the neck region of the left carcass side for the analysis of androstenone and skatole content.
Cooking conditions can reduce the androstenone and skatole contents (Bonneau et al.
2000) reported that androstenone was related mostly to urine, while skatole related mostly to manure or naphthalene, which causes the consumer, particularly women, to reject the product (Banon et al.
2001) has asserted that factors influencing the volatilization of androstenone and skatole should be considered when predicting the sensory responses of boar taint.
Sensoric evaluation of boar meat with different levels of androstenone and Skatole.
Contribution of androstenone and skatole to boar taint I.