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Tetrahydropyridines (THPs) are a class of keto-cyclic imines found in lambic that are responsible for odors described as "mousey" , "horsey", or "like cat pee" in low concentrations and like tortilla chips or Cheerios in higher concentrations. Formed both by the Maillard reactionand by microbial metabolism, THPs are primary odor components in many familiar baked foods, such as breads, tortillas, and crackers, in addition to lambic and other beers.