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A variety of pyridine and pyrazine derived compounds are formed in malt (and other foods) during the malting process as a result of Maillard reactions and have been found to be major contributors to the "malty" flavor of beer. Examples of these compounds include 2-acetylpyridine, 3-acetylpyridine, methylpyrazine, forms of dimethylpyrazine, and trimethlpyrazine. These compounds have a range of flavor descriptors such as creamy, cardboard, grainy, and burnt sugar. For example, 2-acetylpyridine, also known as 1-pyridin-2-ylethanone, is described as having a malty-biscuity, corn-chip, corn tortilla, or popcorn flavor. These compounds (in particular 2-acetylpyridine) can easily be confused with forms of THP, but they are not considered to be varieties of THP <ref>[https://en.wikipedia.org/wiki/2-Acetylpyridine 2-Acetylpyridine. Wikipedia. Retrieved 09/04/2018.]</ref><ref>[http://www.thegoodscentscompany.com/data/rw1012221.html 1-pyridin-2-ylethanone. The Good Scents Company website. Retrieved 09/04/2018.]</ref><ref>[https://www.aroxa.com/beer/beer-flavour-standard/2-acetyl-pyridine/ 2-acetyl pyridine. Aroxa website. Retrieved 09/04/2018.]</ref><ref>[https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740280218 Basic compounds contributing to beer flavour. Richard J. Harding, Harry E. Nursten, John J. Wren. 1977. DOI: https://doi.org/10.1002/jsfa.2740280218].</ref>. One indicator that a particular flavor might be THP instead of one of these malt-derived flavors is that THP lingers on the palate after swallowing, whereas these compounds are often detected during the swallow (although they can also be detected during the aftertaste as well).