Used as a flavoring agent in food and beverage industries due to its ability to impart savory, meaty, and umami notes. It is particularly effective in enhancing the aroma of processed foods such as soups, sauces, snacks, and seasonings. Often employed in synthetic meat flavors and bouillon products because of its roasted, thiophenic character. Also utilized in the development of fragrance compositions for its warm, spicy undertone. Its high impact at low concentrations makes it valuable in cost-effective flavor formulations.