Widely used in the flavor and fragrance industry, this compound is a key contributor to roasted and savory aroma profiles. It imparts strong meaty, coffee-like, and roasted nut notes, making it valuable in enhancing the flavor of processed foods such as soups, sauces, snacks, and seasonings. Due to its high impact at low concentrations, it is often used in minute quantities to simulate natural cooking aromas, especially in Maillard reaction-based flavor systems. It is also employed in coffee and cocoa flavor formulations, where it adds depth and warmth. Its stability under heat makes it suitable for use in baked goods and thermally processed foods.