Used primarily as a flavoring agent in food products due to its ability to impart sweet, caramel-like, and fruity notes. Commonly found in baked goods, dairy products, and beverages to enhance overall flavor profile. Also serves as an intermediate in the synthesis of more complex flavor compounds and aroma chemicals. Its reactivity makes it valuable in creating Maillard reaction products, which contribute to the desirable taste and aroma in cooked and processed foods. Additionally, it is studied for its antioxidant properties, suggesting potential use in functional foods or nutraceuticals aimed at reducing oxidative stress.