Used in the flavor and fragrance industry to impart fruity, sweet, and caramel-like notes in food flavorings and perfumes. Commonly found in artificial fruit flavors, especially for berry and coffee profiles. Also serves as an intermediate in organic synthesis for pharmaceuticals and agrochemicals due to its reactive ester and aromatic functionalities. Its ability to undergo ester hydrolysis, reduction, or coupling reactions makes it valuable in lab-scale synthesis of more complex molecules.