This chemical is widely used in the food and flavoring industry as a flavor enhancer due to its ability to impart a sweet, caramel-like aroma. It is often added to baked goods, dairy products, and confectionery to improve taste profiles. Additionally, it serves as a key intermediate in the synthesis of various organic compounds, particularly in the production of fragrances and pharmaceuticals. Its unique structure also makes it valuable in research for developing new materials and studying chemical reactions.