Used as a key intermediate in the synthesis of flavor and fragrance compounds, particularly in creating roasted, nutty, or meaty aroma notes in food flavorings. It is valued in the development of savory flavors for processed foods, seasonings, and bouillon products. Its strong aroma at low concentrations makes it effective in enhancing umami and roasted character in flavor formulations. Also employed in research for developing novel pyrazine-based aroma chemicals and in studies related to Maillard reaction products.