Used as a flavoring agent in food products due to its sweet, maple-like, and caramellic odor. It contributes to the aroma in baked goods, dairy products, and beverages. Also found in roasted foods and fermented products, where it enhances overall flavor complexity. Additionally, it serves as an intermediate in the synthesis of other flavor compounds and may exhibit antioxidant properties, making it useful in certain cosmetic and pharmaceutical formulations.