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Traditionally, the mousy/Cheerios® flavor from THP is considered an off flavor in both wine and sour beer. There is some debate and differing opinions as to whether or not a small amount of THP flavor is allowable (or even enjoyable) in sour beers, however most consider any level to be an off flavor <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1864484553579750/ MTF discussion on whether or not THP should always be considered an off-flavor. 10/27/2017.]</ref>. In wine, THP is also generally considered an off-flavor, although to some people a small amount of THP is acceptable in natural wine. It has greatly been eliminated as a problem in wine making due to sulfite usage and better controlled fermentations. However, in recent years there has been an increase in the popularity of natural wine which has a higher chance of being affected by THP. There has therefore also been a recent increased attention to THP in wine due to the increased popularity of natural wine <ref>[https://www.sfchronicle.com/wine/article/There-s-a-mouse-in-your-wine-14465005.php Esther Mobley. San Francisco Chronicle. 09/24/2019. Retrieved 09/25/2019.]</ref>.
In food, Tetrahydropyridines are associated with the aroma of baked goods such as white bread, popcorn, and tortillas, and is formed by Maillard reactions during heating. These versions of THP have a different chemical form than the forms produced by microbes, but they can have a similar flavor.
==History of Scientific Research==