Used in the fragrance and flavor industry as a natural aroma precursor. It is particularly valued in tea and fruit-based products where it gradually releases aromatic compounds during processing or brewing. This slow-release property enhances the longevity and complexity of the scent profile in black tea, oolong tea, and certain rosé wines. Also found in some cosmetic formulations to provide a subtle, long-lasting floral note. Its glucoside structure makes it stable under a range of pH and temperature conditions, ideal for use in functional foods and beverages.