Used primarily as a flavor and fragrance ingredient due to its potent aroma. It contributes roasted, nutty, and savory notes, making it valuable in food flavorings, especially in meat, snack, and seasoning applications. Often used in very low concentrations to enhance umami and roasted character in processed foods. Also employed in the development of perfumes and aroma chemicals where complex, warm notes are desired. Its high odor impact allows for effective use at trace levels.