Used primarily as a flavoring agent in food products due to its ability to impart fruity and herbal notes. It is commonly found in artificial flavor formulations for candies, beverages, and baked goods. Its conjugated diene structure contributes to stability under processing conditions, making it suitable for use in heat-treated foods. Also explored in agrochemical formulations as a synergist to enhance the efficacy of certain pesticides. Limited use in fragrance compositions for consumer products where a subtle green or spicy nuance is desired.