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===Acetic Acid Bacteria and Mould===
Although research is limited, acetic acid bacteria (''Gluconobacter'' sp. and many strains of ''Acetobacter aceti'') have been shown to produce forms of THP <ref name="Snowdon"></ref>. Mediterranean dried sauses covered in [[Mold|mould]] have been characterized as having APY as a flavor contributor. The source of the APY was identified with a mould that grows on the surface called ''Peniciilium nalgiovense'' <ref name="Adams_2005" />.
===Maillard Reactions===
It's been shown that various THP compounds can be produced from heat reactions. For example, heating proline with monosaccharides produces a small amount of APY, as does the heating of yeast and sucrose. Phosphate ions are high contributors to THP production via heat reactions, with the amino acids proline, ornithine, and citrulline being precursors (the first two of which are important amino acids in yeast), and 1-pyrroline being the intermediary step. Ornithine is the precursor to heat produced ATHP in bread making <ref>[https://link.springer.com/article/10.1007/BF01197621 The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust. Peter Schieberle. 1990.]</ref><ref name="Adams_2005" />.
===Oxygen Reactions===