Used as a key intermediate in the synthesis of thiazole-based pharmaceuticals, particularly in the development of antidiabetic and antimicrobial agents. Its structure allows for easy functionalization, making it valuable in medicinal chemistry for building bioactive molecules. Also employed in the preparation of flavor and fragrance compounds due to its aromatic characteristics, especially in creating roasted or meat-like flavors in food industry applications. Additionally, it serves as a building block in agrochemicals for designing novel pesticides and herbicides.