Used primarily as a flavoring agent in food products, especially in dairy and butter-flavored items such as microwave popcorn, margarine, and snack foods. It contributes a creamy, tangy, or slightly sour note that enhances the perception of richness. Also found in some e-liquids for electronic cigarettes to mimic buttery flavors, though this use has raised health concerns due to potential respiratory effects when inhaled. Occasionally used in industrial applications as a chemical intermediate or in the synthesis of heterocyclic compounds.