Used primarily as a flavor and fragrance compound, this chemical contributes roasted, nutty, and earthy notes in food products. It is commonly found in processed foods such as snacks, soups, and seasonings to enhance savory flavors. Also utilized in the formulation of perfumes and aroma chemicals for its warm, complex odor profile. Additionally, it serves as an intermediate in the synthesis of agrochemicals and pharmaceuticals due to its reactive amine group and aromatic structure.