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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 flavor is associated with off flavors in wine, it may not be completely undesirable in sour beers at low levels(the exact amount, if any amount at all, that is allowable without considering it an off flavor appears to be a point of debate/personal opinion). At moderate to high levels, the flavor is considered distracting and should be considered an off flavor in sour beers.
=Production=