Used primarily in the flavor and fragrance industry, this compound imparts a nutty, roasted aroma, making it valuable in enhancing the sensory profile of food products. It is often incorporated into snack foods, baked goods, and savory dishes to mimic or intensify roasted or toasted flavors. Additionally, it serves as a key intermediate in organic synthesis, particularly in the production of pharmaceuticals and agrochemicals, where its unique structure contributes to the development of biologically active molecules. Its versatility also extends to research applications, where it is utilized in the study of aroma compounds and chemical reactions.