Used as an intermediate in the synthesis of flavor and fragrance compounds, particularly in creating smoky and meaty aroma chemicals. It serves as a key building block in the production of natural and synthetic food additives, contributing to the development of smoke flavorings for processed foods. Also utilized in research for antioxidant studies due to its phenolic structure, showing potential in stabilizing compounds against oxidative degradation. Its derivatives are explored in agrochemicals and pharmaceuticals for their bioactive properties.