Used primarily as a flavoring agent in the food industry, it imparts a meaty, savory, or roasted aroma to various products. It is commonly found in processed foods, snacks, and seasonings to enhance flavor profiles. Additionally, it serves as a key intermediate in the synthesis of more complex organic compounds, particularly in the development of pharmaceuticals and agrochemicals. Its unique chemical structure makes it valuable in research for creating novel molecules with specific aromatic or functional properties.