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In 2000, the Australians Grbin and Henschke showed that some strains but not all of ''B. bruxellensis'', ''B. anomalus'', ''B. nardenensis'', and ''B custersianus'' produce THP, and that THP production was influenced by the carbon source, but not dependent on it (THP was still produced in dry wines with little available nutrients, and fermentation rate was not always related to THP levels) <ref name="Grbin_2000">[http://onlinelibrary.wiley.com/doi/10.1111/j.1755-0238.2000.tb00186.x/abstract PAUL R. GRBIN and PAUL A. HENSCHKE. 2000.]</ref>.
In 2007, the Australian team of Grbin et al. developed a complex and unique method of analyzing forms of THP using a Finnigan TSQ 70 mass spectrometer directly coupled to a Varian 3400 gas chromatograph. The chromatograph was equipped with a 30 m J&W Carbowax 20 CAM fused silica column, 0.25 mm i.d, and 0.25μm film thickness. They were able to confirm that higher lysine levels increased the amount of ATHP produced (but not ETHP), although with diminishing increases of THP as the lysine level was increased. They also discovered that L-ornithine also functioned as a precursor for THP production in ''Brettanomyces''. The group proposed a biochemical pathway for the different forms of THP in ''Brettanomyces'' <ref name="Grbin_2007" />. More recently, Hayasaka (2018) developed a reliable and rapid but pricey method to detect THP in wine using specialized HPLC-APCI-MS/MS equipment <ref>[https://www.sciencedirect.com/science/article/pii/S0021967318315668?via%3Dihub Quantitative analysis of mousy off-flavour compound 2-acetyl tetrahydropyridine in wine using liquid chromatography tandem mass spectrometry interfaced with atmospheric chemical ionisation. Y.Hayasaka. 2018. DOI: https://doi.org/10.1016/j.chroma.2018.12.047.]</ref>.
Due to the specialized GC/MS equipment needed for measuring forms of THP that most labs do not have, certain answers will be difficult to obtain. Some studies have used alkaline strips as a way to smell the aroma of THP, and while not as precise as the specialized GC/MS lab equipment, could still help further the understanding of THP. These strips were prepared in the following way: knowing that mousy off-flavour has a lingering sensory impact, the technique of alkaline paper strip assessment was adapted from Heresztyn (1986a). Paper strips (Whatman No. 1, 4–5 mm × 50 mm) were prepared by soaking in NaOH (0.1M) and drying overnight at room temperature. The alkaline paper strips were then briefly dipped into cell-free samples (centrifuged) and immediately assessed for the mouse-like odour by sniffing <ref>Private correspondence with Dr.