Used as a flavor-modifying agent in food and beverage products, this compound releases ethylvanillin—a vanilla flavorant—slowly upon enzymatic cleavage in the mouth or during digestion, providing a prolonged sensory experience. It is particularly useful in sugar-free or reduced-sugar formulations where sustained flavor delivery enhances palatability. Also explored in pharmaceuticals to mask bitter tastes of active ingredients, improving patient compliance in oral medications. Its glycosidic bond offers stability during processing and shelf life, making it suitable for baked goods, confections, and functional foods.