Changes

APY is a more volatile form of THP, and has a significantly stronger odor and much lower odor threshold in wine than ATHP. It can also be found in damp pearl millet, bread, and more aromatic rice such as Indian Basmati. APY is primarily produced by heterofermentative LAB. <ref name="Snowdon"></ref>.

There have been anecdotal reports of other forms of mousy off-flavors. During growth of lactic acid bacteria (LAB), mousy off-flavor detection fluctuated with high levels detected early on, and lower levels detected towards the end of growth. This indicates that there may be a transient, strain-dependent form of THP that can occur during malolactic fermentation. There have also been sensory detection of mousy off-flavors at different levels than the documented levels of ATHP, ETHP, and APY, which were not associated with LAB or ''Brett'' <ref name="Snowdon"></ref>.