Used primarily as a flavoring agent in food products due to its potent aroma. It contributes meat-like, savory, and roasted notes, making it valuable in enhancing the flavor of processed foods such as soups, sauces, snacks, and seasonings. Often used in artificial meat flavors and bouillon products to mimic natural cooked flavors. Its high impact at low concentrations makes it efficient in flavor formulations. Also found in some pet food applications to improve palatability.