Indole (CAS 120-72-9) is a synthetic aroma chemical known for its complex and multifaceted scent profile. It is often described as having a floral, somewhat fecal odor, which can evoke the scent of jasmine or orange blossom at low concentrations, while at higher concentrations, it can impart a more animalic or earthy character. In perfumery, indole is typically used in small amounts to enhance floral accords, adding depth and richness to compositions. It is particularly valued in the formulation of white floral fragrances, where it can help to create a more natural and rounded scent profile. Indole is also known to be a common allergen, and as such, it is subject to regulatory scrutiny. Per IFRA guidelines, it is important for perfumers to be aware of its usage levels in formulations to ensure compliance with safety standards. Overall, indole serves as a versatile ingredient that can significantly influence the olfactory experience of a fragrance. — AI-generated summary, 2026-09-02.
Intensely animalic and fecal in concentration, with a mothball-like naphthalenic edge and a warm, narcotic floral undertone reminiscent of jasmine and orange blossom. On heavy dilution it softens into a plush, honeyed white-floral warmth that adds carnal depth and realism to floral accords. Signature dirty-jasmine character.AI · claude-opus-4-7
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Other ingredients whose composition declares this material as a constituent. The percentage shown is the supplier-declared concentration in that parent.
| Ingredient | % | Range |
|---|---|---|
| GARDENIA J. ELLIS | — | 0.1–1% |
| APPLE | — | — |
| ORANGE FLOWER OIL, BITTER (NEROLI AND NEROLI BIGARADE) | — | — |
Perfume and Flavor Chemicals, page 738.
White crystal flakes.
Almost insoluble in water, soluble in alcohol, propylene glycol and oils. Slightly soluble in hot water.
Extremely diffusive and powerful odor, almost tarry-repulsive and choking when concentrated, but in concentrations lower than 0.1%, or in compositions, it shows powerful floral notes and pleasant radiation. Good tenacity, in spite of the volatility at room temperature.
Concentrations below 0.2 ppm have fairly pleasant taste, but the effect is strongly dependent upon the presence of other flavor materials, and their flavor character.
Indole is widely used as a floralizer in Jasmine, Lilac, Neroli, Gardenia and numerous other heavy or exotic flower bases and fragrance types. Concentrations may reach several percent in Jasmine bases, while in Muguet the delicate components cannot allow such high concentration of Indole, usually 0.1 to 0.4%. Traces of Indole may be used to give a 'lift' without adding the pungency which accompanies higher amounts of this material.
Indole is used in flavor compositions, in concentrations much lower than those in perfumes. It finds its way into imitation Chocolate, Raspberry, Strawberry, Bitter Orange, Coffee, Nut, Cheese, Violet, Grapefruit, etc. and in fruit complexes. The concentration is equivalent to about 0.02 to 0.50 ppm in the finished product.
1) from Indigo in the process of making that coloring material. 2) by isolation from coal tar. 3) from Benzol plus ortho-formotoluide in Potassium hydroxide solution, followed by cyclization. 4) from Ethyl-ortho-formate plus ortho-Toluidine followed by treatment of the Formamidine with Potassium Butoxide.