Used primarily as a flavor and fragrance compound, this chemical imparts a nutty, roasted, or earthy aroma. It is commonly found in food products to enhance savory notes, especially in roasted nuts, coffee, chocolate, and cooked meat flavors. Due to its strong odor and low detection threshold, it is effective in very small concentrations. It is also used in the fragrance industry to add depth and complexity to perfumes, particularly in niche or natural-smelling compositions. Additionally, it may serve as a research chemical in sensory studies related to aroma profiling and flavor chemistry.