Used as a flavoring agent in food products due to its fruity and sweet aromatic characteristics. It contributes to the development of fragrances in perfumery, particularly in creating fresh, floral, or berry-like notes. Also serves as an intermediate in organic synthesis for pharmaceuticals and agrochemicals, where its ester and furan functionalities allow for diverse chemical transformations. Its derivatives may exhibit biological activity, making it useful in research for potential antimicrobial or antifungal compounds.