Used primarily in the flavor and fragrance industry, this compound contributes to the development of savory and roasted notes in food products. It is often incorporated into seasonings, snacks, and processed foods to enhance their taste profile, particularly in meat and savory dishes. Additionally, it serves as a key intermediate in the synthesis of more complex flavoring agents, aiding in the creation of unique and desirable sensory experiences. Its application extends to research and development, where it is utilized to study and innovate new flavor compounds for the food industry.