Changes

Some species of [[Pediococcus]] have been associated with the production of ATHP. In particular, these include P. pentosaceus <ref>[http://www.uniprot.org/uniprot/Q03HT0 UniProt article. Retrieved 3/10/2015.]</ref><ref>[http://www.uniprot.org/uniprot/U5ZF76 UniProt article. Retrieved 3/10/2015.]</ref>, and P. clausenii <ref>[http://www.uniprot.org/uniprot/G8PEU4 UniProt article. Retrieved 3/10/2015.]</ref>.

=Thresholds=

** Odor threshold (water): 0.1 µg/L

** Concentration reported in wines exhibiting mousy off-flavour: Tr-7.8 µg/L <ref>[http://kb.osu.edu/dspace/bitstream/handle/1811/56335/OARDC_HCS_0744_ppt_18_Gerstenbriand.pdf?sequence=27 Malolactic Fermentation 2005. Geneva on the Lake. Feb 2005. Retrieved 3/10/2015.]</ref>

=References=

<references/>

[[Category:Compounds]]