Used in the synthesis of flavor and fragrance compounds, particularly in creating complex aroma chemicals for perfumery and food additives. Its functional groups allow for selective reactions, making it a valuable intermediate in organic synthesis, especially in the development of vanillin derivatives and other aromatic aldehydes. Commonly employed in multi-step routes to produce pharmaceuticals and agrochemicals due to its protected phenolic hydroxyl group (via the 2-methoxyethoxymethoxy ether) and other ether functionalities, which enhance stability and reactivity control during transformations. The unprotected aldehyde enables selective reactions at that site.