Used as a key intermediate in the synthesis of flavor and fragrance compounds, particularly in the production of roasted and meaty aroma chemicals. It contributes to Maillard reaction pathways, making it valuable in the development of processed food flavors, including savory snacks, soups, and seasonings. Its structure allows for the generation of pyrazine derivatives that enhance umami and roasted notes when heated. Also explored in agrochemical formulations for controlled release due to its functional hydroxyl and carboxylic acid groups.