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Kiyomichi et al. (2023) developed a simple method to accurately detect ATHP, ETHP, and APY using gas chromatography-mass spectrometry with stir bar sorptive extraction (SBSE-GC–MS instrumentation). Thermal desorption and injection were performed using a Twister thermal desorption unit (TDU) and a Gerstel CIS 4 cooled injection system with a programmable temperature vaporization (PTV) inlet, installed on an Agilent 6890 gas chromatograph combined with an Agilent 5975 Mass Selective Detector (Agilent Technologies, Massy, France), equipped with a Gerstel MPS 2 autosampler (Gerstel, Mülheim an der Ruhr, Germany). An HP-5MS fused-silica capillary column (30 m × 0.25 mm, 0.25 µm, film thickness, SGE, Courtaboeuf, France) was used, with helium as carrier gas (Messer France S.A.S, Suresnes, France) at a constant pressure of 70 kPa, corresponding to an initial flow of 1.3 mL.min−1 <ref>[https://www.sciencedirect.com/science/article/abs/pii/S0308814623000705 Daiki Kiyomichi, Céline Franc, Pierre Moulis, Laurent Riquier, Patricia Ballestra, Stéphanie Marchand, Sophie Tempère, Gilles de Revel. Investigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction. Food Chemistry, Volume 411, 2023, 135454, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2023.135454.]</ref>. See also [https://ives-technicalreviews.eu/article/view/7867 "Simultaneous assay of mousy off-flavor markers in wine," Ives Technical Review].

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 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 if such methods would also work for measuring THP compounds in beer or wine, but they could provide a potential option for beer and wine researchers. Cider makers have used a baking soda in water solution to help detect THP. Dissolve a small amount of baking soda in water, swish the solution in your mouth for a few seconds, and then spit it out. While the pH of the saliva in your mouth is raised from the baking soda solution, taste the beer/wine/cider to more easily detect THP <ref>[https://groups.google.com/g/cider-workshop/c/a9JcCERQTYk?pli=1 "testing for mouse". Testing for Mouse. Retrieved 04/06/2021.]</ref>.