Used in the synthesis of esters for perfumery and flavoring due to its characteristic cheesy, sweaty odor in low concentrations, which can contribute to fruity or creamy notes; employed in the production of pharmaceuticals, including anticonvulsants; serves as a building block in organic synthesis; utilized in the manufacture of plasticizers and lubricants; found in some food additives as a flavor agent in small quantities; also applied in biochemical research to study metabolic processes, particularly disorders of amino acid metabolism such as isovaleric acidemia.