Used as a flavoring agent in food industry due to its savory, meat-like aroma. Contributes to the development of umami notes in processed foods, especially in savory snacks, soups, and seasonings. Often part of reaction flavor systems where it forms during Maillard reactions involving amino acids and reducing sugars. Its sulfur-containing structure enhances aroma stability and intensity, making it valuable in creating realistic cooked or roasted flavors. Also investigated for use in pet food flavorants to improve palatability.