Used as an intermediate in the synthesis of natural sweeteners derived from Siraitia grosvenorii (monk fruit). Plays a role in the development of low-calorie sweetening agents due to its structural similarity to mogrosides, which are known for intense sweetness and stability. Investigated for use in functional foods and beverages where natural, non-glycemic sweeteners are preferred. Also serves as a reference compound in analytical studies of mogroside metabolism and bioconversion pathways.