Used primarily as a flavoring agent in the food industry due to its strong, fatty, oily, and tallow-like aroma. It contributes to the characteristic smell of cooked potatoes, fried foods, and various dairy products. Also found in some fragrance formulations to add depth and naturalness to green or herbal scents. Its volatile nature makes it effective in enhancing aroma profiles in instant meals, snacks, and seasoning blends. Often generated during thermal processing of foods, especially those containing linoleic acid.