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Other techniques for detected THP in food have been developed, which might be applicable to wine or beer. For example, Grimm et al. (2001) developed a technique for detecting 2-acetyl pyrroline (APY or 2AP) in rice. The rice samples had to be heated to 80-85°C in order to extract the volatile APY, and then APY levels in the headspace of the rice container could be detected using solid phase microextraction (SPME) with fibers that operate at the higher temperatures <ref>[https://www.ncbi.nlm.nih.gov/pubmed/11170584 Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. Grimm CC, Bergman C, Delgado JT, Bryant R. 2001.]</ref>. It isn't known if such methods would also work for measuring THP compounds in beer or wine, but they could provide a potential option for beer and wine researchers. Cider makers have used a baking soda in water solution to help detect THP. Dissolve a small amount of baking soda in water, swish the solution in your mouth for a few seconds, and then spit it out. While the pH of the saliva in your mouth is raised from the baking soda solution, taste the beer/wine/cider to more easily detect THP <ref>[https://groups.google.com/g/cider-workshop/c/a9JcCERQTYk?pli=1 "testing for mouse". Testing for Mouse. Retrieved 04/06/2021.]</ref>.  The effectiveness of these methods in beer has not been reported to our knowledge (please report any research or anecdotes in the [https://www.facebook.com/groups/MilkTheFunk/ MTF Facebook group]).