Widely used in the food industry as a flavoring agent, it provides a sweet, creamy, vanilla-like aroma with greater intensity than natural vanillin. Commonly found in baked goods, chocolates, ice creams, and confectionery, it enhances flavor stability and longevity due to its higher thermal and oxidative resistance. Also used in perfumery for its warm, balsamic notes, adding depth and richness to fragrances. Frequently employed in pharmaceuticals and oral care products to mask bitter tastes and improve palatability. Additionally, utilized in the tobacco industry to enhance the aroma and flavor of cigarettes and other tobacco products. Its strong aroma makes it effective in lower concentrations, offering cost-efficient flavor enhancement in various consumer products.