Widely used in the food industry as a flavoring agent due to its sweet, creamy, vanilla-like aroma with a slightly fruity nuance. It is preferred over natural vanillin in some applications because of its stronger and longer-lasting flavor intensity. Commonly found in baked goods, confectioneries, chocolates, and dairy products such as ice cream and custards. Also used in perfumery for adding warm, sweet, balsamic notes to fragrances. Its stability makes it suitable for use in soaps, creams, and cosmetic products where a rich vanilla scent is desired. Used in the pharmaceutical industry to mask bitter tastes in syrups, tablets, and other medicinal formulations, improving patient compliance. Its pleasant odor and taste make it an effective sensory modifier. In addition, it serves as an intermediate in organic synthesis and in the preparation of other flavor and fragrance compounds.