Used primarily as a flavoring agent in food industry due to its strong, savory aroma reminiscent of roasted garlic and onions. It is commonly found in processed foods, soups, sauces, and meat products to enhance umami and roasted notes. Its disulfide structure contributes to thermal stability, making it effective in both heated and ambient applications. Also used in flavor encapsulation technologies for controlled release in shelf-stable products. Due to its potency, it is applied in very low concentrations.