Used primarily in the flavor and fragrance industry, this compound contributes sulfurous, meat-like, and savory notes to food flavorings, especially in simulating cooked meat, garlic, or onion aromas. It is often employed in synthetic flavor formulations for processed foods, seasonings, and broth products. Due to its potent odor, it is typically used in very low concentrations to enhance umami and roasted characteristics. It may also serve as an intermediate in the synthesis of more complex organic molecules in research settings.