METHOD FOR PREPARATION OF INDOLE BASED ON TRYPTOPHAN CONTAINING STARTING MEDIUM, INDOLE PREPARED BY SAID METHOD, AROMATIC COMPOSITION AND SEASONING AGENT CONTAINING SAID INDOLE AND ARTICLE AROMATIZED OR SEASONED THEREBY

摘要

The invention relates to a process for the preparation of indole applicable in flavourings and perfume compositions wherein a microorganism which does not or hardly metabolize indole is cultured aerobically or anaerobically in a culture medium containing as the substrate tryptophan of natural origin. The produced indole in the fermentation broth may be isolated therefrom with a food grade extraction agent.