Used primarily as a flavor and fragrance compound, this chemical imparts a roasted, nutty, or cocoa-like aroma. It is commonly applied in the food industry to enhance flavors in products such as chocolate, coffee, roasted nuts, and savory seasonings. Due to its potent sensory profile, it is effective at low concentrations and is often used in flavor formulations for processed foods, baked goods, and instant meals. It also finds use in perfumery for creating complex natural scents with warm, roasted nuances.