Used primarily as a flavoring agent due to its nutty, roasted, and slightly fruity aroma. Found in various food products to enhance savory notes, especially in meat and coffee flavor formulations. Also occurs naturally in some essential oils and contributes to the fragrance in perfumery. Investigated for potential bioactive properties in natural product research, though not used therapeutically. Present in small amounts in some biofuels and combustion byproducts, where it serves as a marker for certain degradation processes.