Used primarily as a flavor and fragrance ingredient, especially in creating meat-like, savory, or roasted notes in food flavorings. It contributes to the aroma in processed foods such as soups, sauces, snacks, and seasonings. Often employed in synthetic flavor blends to mimic the smell of cooked meat or garlic. Also utilized in small amounts in perfumery for its sulfurous, spicy character, adding depth and complexity to certain fragrance compositions. Due to its strong odor, it is handled in highly diluted form.