Skatole and indole are naturally occurring markers found in pork, fish, and shellfish. Elevated levels of these molecules can affect the consumer's acceptance of the product. For instance, in degrading fish, the indole content can range from 3 to 6 micrograms per 100 gram, with 6.5 micrograms per 100 grams being considered unacceptable for consumption by the consumer.

On this page we have our ZP skatole/indole sensors.