Used primarily as a flavor and fragrance compound, this chemical contributes roasted, nutty, and coffee-like aroma notes. It is commonly employed in the food industry to enhance flavor profiles in products such as roasted coffee, chocolate, and savory seasonings. Due to its potent aroma at low concentrations, it is also utilized in perfumery to add depth and warmth to fragrance compositions. Its stability under heat makes it suitable for use in baked goods and processed foods where flavor retention during cooking is essential.