Used primarily as a flavoring agent in the food industry due to its sweet, caramel-like, and creamy sensory notes. It enhances dairy, baked goods, and confectionery flavors, contributing to the perception of richness and depth. Commonly found in artificial butter, custards, and sweet desserts. Also serves as an intermediate in the synthesis of more complex flavor compounds and aroma chemicals. Its stability under heat makes it suitable for use in processed and baked foods.