Used primarily in the fragrance and flavor industry due to its sulfur-containing structure and ester functionality. It contributes to meaty, savory, and umami notes, making it valuable in flavor formulations for processed foods, soups, and seasonings. Its isopropyl ester group enhances volatility and aroma release, allowing for improved top-note characteristics in perfumery applications. Also serves as an intermediate in the synthesis of biologically active compounds, particularly in developing sulfur-modified amino acid derivatives for research purposes.