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APY/ACPY (2-acetyl pyrroline) is a more volatile but more potent form of THP. It has a significantly stronger odor and lower odor threshold in wine than ATHP. It can also be found in damp pearl millet, white toasted bread, taco shells, tortilla chips, boiled potatoes, cooked sweet corn products, roasted sesame seeds, pan-fired green teas, cured tobacco leaves, peanut and pumpkin seed oils, honey, several soy-based products, and more aromatic rice such as Indian Basmati. APY is primarily produced by heterofermentative LAB. In food, APY formation is due to cooking and thought to be associated with Maillard reactions, and its presence ages out quickly in food and is considered extremely volatile so much so that the food industry has created powdered forms of APY to increase the flavor stability of some foods associated with it. Some plants such as rice crops produce varying levels of APY naturally <ref name="Snowdon"></ref><ref name="Grbin_1996" /><ref name="Adams_2005">[http://pubs.acs.org/doi/abs/10.1021/cr040097y Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4H-thiazine:  Extraordinary Maillard Flavor Compounds. An Adams and Norbert De Kimpe. 2005.]</ref>. APY has also been detected in a pale lager beer from Bavaria <ref>[https://link.springer.com/article/10.1007/BF01190873 Primary odorants of pale lager beer. Peter Schieberle. 1991.]</ref>.

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 (2AP), 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 2AP) can easily be confused with forms of THP, but they are not the same as the varieties of THP explained above <ref name="Adams_2005" /><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 is mostly detected on the aftertaste after swallowing, whereas these compounds are often detected during the swallow (although they can sometimes also be detected during the aftertaste).