Used in the synthesis of flavor and fragrance compounds due to its fruity, cheesy, or sweaty odor profile. Commonly employed in creating artificial flavors for food products, especially fruit flavors like apple and pineapple. Also utilized in the production of esters for perfumery, where it contributes to green, herbal, or fatty notes. Serves as an intermediate in organic synthesis and pharmaceutical manufacturing. Occasionally used in agrochemical formulations as a building block for active ingredients.