Changes

APY/ACPY (2-acetyl pyrroline) is a more volatile but more potent form of THP. It has a significantly stronger odor and lower odor threshold in wine than ATHP. It can also be found in damp pearl millet, white bread, taco shells, tortilla chips, and more aromatic rice such as Indian Basmati. APY is primarily produced by heterofermentative LAB. <ref name="Snowdon"></ref><ref name="Grbin_1996" /><ref name="Adams_2005">[http://pubs.acs.org/doi/abs/10.1021/cr040097y Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4H-thiazine:  Extraordinary Maillard Flavor Compounds. An Adams andNorbert De Kimpe. 2005.]</ref>.