Used primarily as a flavoring agent due to its nutty, roasted, and slightly fruity aroma. Commonly found in food products to enhance savory flavors, especially in meat analogs, snacks, and seasonings. Also occurs naturally in roasted coffee and contributes to the overall fragrance profile. Investigated for its presence in bio-oils derived from biomass pyrolysis, suggesting potential as a renewable chemical intermediate. May be used in analytical standards for environmental or food safety testing.