In food, ''Tetrahydropyridine'' is associated with the aroma of baked goods such as white bread, popcorn, and tortillas, and is formed by Maillard reactions during heating. ATHP and ACPY have an odor threshold of 0.06ng/l <ref name="wikipedia"></ref>.
It is worth noting that although this Traditionally, the mousy/cheerios flavor from THP is associated with considered an off flavors flavor in both wine, it may and sour beer. There is some debate and differing opinions as to whether or not be completely undesirable a small amount of THP flavor is allowable (or even enjoyable) in sour beers at low levels (the exact amount, if however most consider any amount at all, that is allowable without considering it an off flavor appears level to be a point of debate/personal opinion). At moderate to high levels, the flavor is considered distracting and should definitely be considered an off flavor in sour beers.
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