Used primarily as a flavor and fragrance compound, this chemical contributes a sweet, caramel-like, or burnt sugar aroma. It is commonly employed in the food industry to enhance flavors in products such as baked goods, dairy items, and beverages. In perfumery, it adds depth and warmth to fragrance compositions, especially in gourmand-type scents. Its ability to impart a rich, sweet note at low concentrations makes it valuable in both synthetic flavor formulations and complex scent blends.