Used in the synthesis of flavor and fragrance compounds due to its fatty acid structure with a branched chain. Contributes to the development of esters that exhibit fruity or creamy notes, making it valuable in the creation of artificial flavors and perfumes. Also investigated for its potential role as an intermediate in organic synthesis, particularly in pharmaceuticals where modified fatty acids play a role in bioavailability enhancement. Its structural specificity allows for targeted reactivity in catalytic and enzymatic reactions.