Used primarily as a flavoring and fragrance agent in food products, perfumes, and cosmetics, especially in dairy and butter-flavored items such as microwave popcorn, margarine, snack foods, bread, salad dressings, and desserts. It contributes a creamy, tangy, or slightly sour note that enhances the perception of richness and appetizing dairy-like qualities. Also found in some e-liquids for electronic cigarettes to mimic buttery flavors, though this use has raised health concerns due to potential respiratory effects, particularly on the lungs, when inhaled, leading to regulations in some countries. Occasionally used in industrial applications as a chemical intermediate or in the synthesis of heterocyclic compounds.