Used as a flavor enhancer in the food industry, particularly in savory products like soups, sauces, and seasonings. It intensifies umami taste and is often combined with monosodium glutamate (MSG) for synergistic flavor enhancement. Also utilized in the preparation of nucleotide-based biochemical reagents for research applications. Serves as an intermediate in the synthesis of pharmaceuticals and biologically active compounds. Stable under normal storage conditions, making it suitable for use in processed foods and industrial applications.