Used primarily as a key intermediate in the synthesis of flavor and fragrance compounds, especially in creating roasted, nutty, or meaty aroma notes in food flavorings. It contributes to the development of savory flavors in processed foods and is valuable in the production of Maillard reaction flavors. Also employed in pharmaceutical research as a building block for heterocyclic compounds, where its functional groups allow for further chemical modifications. Its reactivity and solubility profile make it suitable for use in aqueous and organic reaction systems.