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Other techniques for detected THP in food have been developed, which might be applicable to wine or beer. For example, Grimm et al. (2001) developed a a technique for detecting 2-acetyl pyrroline (APY, or 2AP) in rice. The rice samples had to be heated to 80-85°C in order to extract the volatile APY, and then APY levels in the headspace of the rice container could be detected using solid phase microextraction (SPME) with fibers that operate at the higher temperatures <ref>[https://www.ncbi.nlm.nih.gov/pubmed/11170584 Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. Grimm CC, Bergman C, Delgado JT, Bryant R. 2001.]</ref>. It isn't known of if such methods would also work for measuring THP comopunds in beer or wine, but they could provide an option for beer and wine researchers.