Used primarily as a flavor and fragrance compound due to its strong, roasted, nutty, and savory aroma. Commonly found in flavor formulations for processed foods such as soups, sauces, snacks, and meat products to enhance umami and roasted notes. Also utilized in the development of artificial seasonings and seasoning blends, especially in mimicking the aroma of cooked or grilled foods. Its high impact at low concentrations makes it valuable in the food industry for creating complex flavor profiles. Additionally, it serves as a chemical intermediate in the synthesis of other specialty compounds, including nitrogen-containing structures for pharmaceuticals, biologics, or pesticides, in research and development settings.