Indole, first isolated in 1866, has the molecular formula C8H7N, and it is commonly synthesized from phenylhydrazine and pyruvic acid, 771-51-7, formula is C10H8N2, Name is 2-(1H-Indol-3-yl)acetonitrile. although several other procedures have been discovered.Indole is a colourless solid having a pleasant fragrance in highly dilute solutions. It melts at 52.5° C (126.5° F). Quality Control of 771-51-7.
Satora, Pawel;Skotniczny, Magdalena;Strnad, Szymon;Piechowicz, Weronika research published 《 Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties》, the research content is summarized as follows. Sauerkraut is the most widely produced fermented vegetable in Europe, obtained by spontaneous fermentation of cabbage with indigenous microbiota, mainly lactic acid bacteria (LAB). The aim of this study was to characterize the chem. composition of sauerkrauts obtained from eight late cabbage varieties by two-week fermentation The amount of LAB/yeast, selected organic acids, sugars, biogenic amines, volatiles (chromatog. methods) and sensory qualities were analyzed. Significant differences were found in the chem. composition of sauerkraut depending on the variety of cabbage used and the amount of microorganisms present during fermentation The amount of lactic acid formed depended on the concentration of sugars in the cabbage and the amount of LAB present during fermentation A pos. correlation between the maximal yeast level during fermentation with the amount of acetic acid and biogenic amines was found. The analyzed sauerkrauts, depending on the variety, were characterised by a significantly different level of compounds having ‘green’ odors and sulfur compounds, while alcs., acetoin derivatives and volatile acid concentration were strongly influenced by the amount of microorganisms present during fermentation The chem. composition strongly determined the taste/aroma of sauerkraut. The selection of an appropriate cabbage variety is crucial for the quality of the sauerkraut obtained.
Quality Control of 771-51-7, 3-Indoleacetonitrile is a plant growth activator, which promotes callus growth and shoot formation in tobacco callus.
3-Indoleacetonitrile (Indolylacetonitrile) is a light-induced auxin-inhibitory substance that is isolated from light-grown cabbage (Brassica olearea L.) shoots. It inhibits the biofilm formation of both E. coli O157:H7 and P. aeruginosa without affecting its growth.
3-Indoleacetonitrile, also known as 3-(cyanomethyl)indole or IAN, belongs to the class of organic compounds known as 3-alkylindoles. 3-alkylindoles are compounds containing an indole moiety that carries an alkyl chain at the 3-position. 3-Indoleacetonitrile exists as a solid and is considered to be practically insoluble (in water) and relatively neutral. Within the cell, 3-indoleacetonitrile is primarily located in the mitochondria. 3-Indoleacetonitrile participates in a number of enzymatic reactions. In particular, 3-indoleacetonitrile can be biosynthesized from acetonitrile. 3-Indoleacetonitrile is also a parent compound for other transformation products, including but not limited to, cys(ian)-gly, gammaglucys(ian), and L-cys(ian). Outside of the human body, 3-indoleacetonitrile can be found in a number of food items such as cloudberry, japanese persimmon, horned melon, and evergreen huckleberry. This makes 3-indoleacetonitrile a potential biomarker for the consumption of these food products.
Indole-3-acetonitrile is a nitrile that is acetonitrile where one of the methyl hydrogens is substituted by a 1H-indol-3-yl group. It has a role as an auxin, a plant hormone, a plant metabolite and a human xenobiotic metabolite. It is a nitrile and a member of indoles. It derives from an acetonitrile., 771-51-7.
Referemce:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles