Used primarily as a flavor and fragrance compound, this chemical imparts a roasted, nutty, or coffee-like aroma. It is commonly found in flavor formulations for processed foods such as snacks, soups, sauces, and meat products to enhance savory notes. Frequently added to roasted coffee, cocoa, and peanut butter flavors due to its ability to mimic natural roasting byproducts. Also used in tobacco flavoring and in some fragrance blends for consumer products where a warm, earthy note is desired. Its strong odor impact means it is effective at low concentrations, making it valuable in complex flavor systems.