Used primarily as a flavor and fragrance additive due to its strong fatty, citrus-like, and green odor. Commonly found in food products to impart a fresh, fruity aroma, especially in citrus-flavored items and processed foods. Also utilized in perfumery for adding green, aldehydic notes to fragrance compositions. Its volatile nature makes it effective in enhancing top notes in aromatic blends. Additionally, it serves as an intermediate in organic synthesis for producing more complex aroma chemicals.