Primeverose is widely used in the fragrance and flavor industry due to its ability to act as a glycosidic precursor of aromatic compounds. When hydrolyzed—either enzymatically or under acidic conditions—it releases volatile aglycones such as terpenes and phenolics, which contribute to floral and fruity notes in foods and perfumes. This property makes it valuable in enhancing the natural aroma of teas, wines, and fruit-based products, where it contributes to the perception of freshness and complexity. In cosmetics, primeverose derivatives are explored for their skin-conditioning effects and slow-release fragrance properties, providing long-lasting scent profiles. Its natural occurrence in plants also supports its use in natural and organic product formulations.