Used in the synthesis of flavoring agents and fragrances due to its aromatic aldehyde structure with methoxy and hydroxy groups. Commonly employed as an intermediate in the production of vanillin derivatives and other fine chemicals used in food additives and perfumery. Its structural features make it suitable for use in organic transformations to create more complex molecules with sensory properties. Also investigated for use in antioxidant formulations owing to the phenolic hydroxyl group.