Used primarily as a flavoring agent in food products due to its sweet, caramel-like, and fruity aroma. It enhances the flavor profile in dairy, baked goods, and beverages, often contributing to the perception of sweetness without adding sugar. Also utilized in the fragrance industry for creating natural-smelling perfumes and scented consumer products. Its ability to undergo Maillard-type reactions makes it valuable in processed foods for developing desirable roasted and cooked flavors.