Used primarily as a flavoring agent in food and fragrance industries due to its strong, sweet, buttery aroma. It contributes to the characteristic notes in dairy-based flavors, baked goods, and confectionery products. Also serves as an intermediate in organic synthesis for producing heterocyclic compounds, which are often used in pharmaceutical research for developing new drugs with bioactive properties such as antimicrobials or antioxidants. Additionally, it is used in the production of specialty dyes and resins requiring enhanced stability and heat resistance. Its reactivity makes it useful in the development of sensors and functional materials where selective binding or colorimetric response is required.