Used as a key flavoring agent in food and fragrance industries due to its strong roasted, popcorn-like, and nutty aroma. Commonly added to processed foods such as snacks, soups, and seasonings to enhance savory notes. Also utilized in the formulation of artificial flavorings for dairy and meat products. Its volatile nature makes it effective in providing top-note fragrance in perfumery and aroma chemicals. Frequently employed in research and development of new flavor compounds due to its structural specificity and sensory impact.