Used as a flavoring agent in food and beverage products, providing a stable vanilla-like aroma with improved solubility in various formulations. Commonly found in baked goods, dairy products, and confectionery where consistent flavor delivery and resistance to high processing temperatures are required. Also utilized in pharmaceuticals and oral care products for flavor masking and enhancing palatability. Its acetal structure offers better stability in acidic environments compared to vanillin, making it suitable for use in long-shelf-life products.