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Another compound called A group of pyridine and pyrazine derived compounds are formed in malt during the malting process as a result of Maillard reactions and have been found to be major contributors to the flavor of beer. Examples of these compounds are These 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 produced in malt during Maillard reactions. It is described as having a malty-biscuity, corn-chip, corn tortilla, popcorn flavor. Since it is found in malt, it is a regular contributor to the flavor of beer. This compound could These compounds can easily be confused with forms of THP, but it is they are not considered to be a variety varieties of THP since the yare malt derived <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>.