Used as a key flavor and fragrance compound, particularly in the food industry to impart roasted, nutty, and meaty aroma notes. It is commonly found in processed foods such as snacks, soups, and seasonings to enhance savory flavors. Also utilized in the development of artificial flavorings and as an intermediate in the synthesis of pharmaceuticals and agrochemicals. Its ability to mimic natural cooking aromas makes it valuable in creating realistic flavor profiles in meat analogs and ready-to-eat meals.