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==In Lambic==
THP forms an important class of flavoring and odor compounds of lambic, and are responsible for the classic "wet horse blanket" character in lambic. Varying concentrations of THP are also likely responsible for variations in horsey characteristics between different blends and manufacturers. <ref name=Witrick> Witrick, KAT [https://vtechworks.lib.vt.edu/bitstream/handle/10919/19203/Witrick_KA_D_2012.pdf?sequence=1&isAllowed=y | Characterization of aroma and flavor compounds present in lambic (gueuze) beer], 2012</ref> <ref name=Jackson> Jackson, M [Witrickhttps://www.amazon.com/Simon-Shuster-Pocket-Guide-Beer/dp/0684843811 | The Simon and Schuster Pocket Guide to Beer], etc1988</ref>.]
There are several sources of THP in lambic, not all of which are fully understood. Some THP may come from the Maillard reaction during the roasting of the grain or during the boil, with the latter likely being a more significant source due to the low roast used for most lambic grain and the extended time the wort is boiled. The combination of both pre-fermentation sources above is still likely only a small contribution to the total THP in lambic, as the wort is rarely described as excessively "bready" nor "mousey".