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, boiled potatoes, roasted sesame seeds, pan-fired green teas, cured tobacco leaves, peanut and pumpkin seed oils, honey, several soy-based products, 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.