Used primarily as a potent flavor and fragrance additive due to its strong earthy, bell pepper-like aroma. Even at very low concentrations, it enhances the perception of freshness in food products, especially in vegetable-based flavors, soups, and sauces. Commonly found in artificial green pepper, tomato, and vegetable flavor formulations. Also employed in agricultural applications as a semiochemical to attract certain insect pests for monitoring or control purposes. Its high odor potency makes it valuable in trace amounts for creating realistic food aromas in both consumable and non-consumable products.