Used primarily as a flavoring agent in the food industry, especially to impart creamy, coconut-like, and fatty notes in dairy products, baked goods, and confectionery. It contributes to the characteristic aroma in some cheeses and is also utilized in artificial butter flavorings. In perfumery, it adds milky, creamy nuances to fragrances, enhancing richness and smoothness in floral and fruity compositions. Often used in low concentrations due to its strong odor and high odor threshold.