13,595
edits
Changes
m
no edit summary
==Types of THP==
===ETHP===
ETHP was first identified in wine in 1973, but until recently further studies weren't able to confirm it's presence in wine. It's odor threshold is quite high(see [[Tetrahydropyridine#Thresholds|Thresholds]]), and so it was not considered a major source of mousy off-flavors in wine. Consequently, research on ETHP has been limited. More recently, it was shown that Lactic Acid Bacteria (LAB) can produce above threshold levels of ETHP, making it important to wine researchers <ref name="Snowdon"></ref>.
It has been speculated by scientists studying mousy off-flavors in wine that it's production is the result of slow metabolism of ATHP into ETHP by ''Brettanomyces''. ETHP was observed to form much slower than ATHP, and coincided with a decrease in ATHP. This slow production of ETHP may be another reason it has been underestimated by researchers until recently <ref name="Snowdon"></ref>.
===ATHP===
ATHP has a much lower flavor threshold than ETHP(see [[Tetrahydropyridine#Thresholds|Thresholds]]). In wine, it's its aroma cannot be detected, only the flavor. It is easier to detect in higher pH wines. ATHP is the form of THP that is the major contributor to the aroma of freshly baked bread, corn tortilla chips, and crackers. How different foods/wines/beers interact with ATHP on the palate may explain the different flavors that are detected by people, as well differing concentrations and peoples' ability to detect ATHP <ref name="Snowdon"></ref>.
===APY===