Used primarily as a flavor and fragrance additive due to its potent roasted, nutty, and savory aroma. It is commonly found in processed foods to enhance meat-like and grilled flavors, especially in snacks, soups, and seasonings. Its high impact at low concentrations makes it valuable in flavor formulations. In organic synthesis, it serves as a key intermediate for constructing pyrazine-based structures in pharmaceuticals and agrochemicals, particularly through copper- or palladium-catalyzed cross-coupling reactions such as Suzuki or Heck to form carbon-carbon bonds and introduce various functional groups. Also used in analytical chemistry as a derivatization reagent.