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Description

Indole · CAS 120-72-9 · C8H7N. UNII 8724FJW4M5. Boiling Point: 254; Boiling Point: 253 °C @ 762 mm Hg; 128-133 °C @ 28 mm Hg; Boiling Point: 253.00 to 254.00 °C. @ 760.00 mm Hg.

Identification

CAS Registry Number	120-72-9
PubChem CID	798
Molecular formula	C8H7N
IUPAC name	1H-indole
UNII (FDA)	8724FJW4M5
FEMA number	2593
JECFA number	1301

Computed Descriptors

Molecular Weight	117.15
XLogP3	2.1
Hydrogen Bond Donor Count	1
Hydrogen Bond Acceptor Count	0
Rotatable Bond Count	0
Exact Mass	117.057849228
Monoisotopic Mass	117.057849228
Topological Polar Surface Area	15.8
Heavy Atom Count	9
Formal Charge	0

Physical & Chemical Properties

Boiling Point	254
Boiling Point	253 °C @ 762 mm Hg; 128-133 °C @ 28 mm Hg
Boiling Point	253.00 to 254.00 °C. @ 760.00 mm Hg
Melting Point	52.5
Melting Point	52 °C
Melting Point	52.5 °C
Solubility	3560
Solubility	3.56 mg/mL
Density	1.22 g/cu cm at 25 °C
Vapor Pressure	0.01 [mmHg]

Physical description & handling notes

• Dry Powder; Liquid
• White to yellowish solid with an unpleasant odor; Pleasant odor in dilute solutions; Turns red when exposed to light or air; [Hawley] White or yellow crystalline powder; [MSDSonline]
• Solid
• White lustrous, flakey crystalline solid; Unpleasant odour at high concentration, odour becomes floral at higher dilutions
• LEAFLETS (WATER, PETROLEUM), CRYSTALS (ETHER)
• Colorless to yellowish scales, turning red on exposure to light and air.

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Burnt, Mothball No safety concern at current levels of intake when used as a flavouring agent

GHS Hazard Classification

Reported hazard statements	H302 (100%), H311 (99%), H318 (11.6%), H319

Documented Uses

• Found in feces, neroli oil, jasmine oil, orange-blossom oil, certain flowers, tobacco smoke, and coal tar; Used in perfumery, flavoring, and as chemical reagent, intermediate, and feedstock; [HSDB]
• Used as a chemical intermediate for the synthesis of indol-3-ylacetic acid; 4-indol-3-ylbutyric acid; L-tryptophan.
• For more Uses (Complete) data for INDOLE (6 total), please visit the HSDB record page.
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Information on 1 consumer products that contain Indole in the following categories is provided:

Synonyms

indole; 1H-Indole; 120-72-9; 2,3-Benzopyrrole; Indol; 1-Azaindene; 1-Benzazole; Ketole; Benzopyrrole; FEMA No. 2593; DTXSID0020737; 8724FJW4M5; NSC-1964; DTXCID40737; CHEBI:16881; RefChem:5904

Frequently Asked Questions

What are the CAS number and molecular formula of Indole?

CAS 120-72-9; molecular formula C8H7N; molecular weight — g/mol.

What other names is Indole known by?

indole, 1H-Indole, 120-72-9, 2,3-Benzopyrrole, Indol, 1-Azaindene.

What is the regulatory status of Indole?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Indole classified as hazardous?

Hazard statements reported: H302, H311, H318, H319.

What are the key physical properties of Indole?

Boiling Point: 254; Boiling Point: 253 °C @ 762 mm Hg; 128-133 °C @ 28 mm Hg; Boiling Point: 253.00 to 254.00 °C. @ 760.00 mm Hg; Melting Point: 52.5.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.