Used as a flavoring agent in food industry due to its strong garlic-like odor and taste. Commonly found in processed onion and garlic products to enhance aroma and flavor. Also serves as an intermediate in the synthesis of organic sulfur compounds used in pharmaceuticals and agrochemicals. Its volatility makes it useful in fragrance formulations for creating savory or alliaceous notes. Additionally, studied for potential biological activities, including antimicrobial and antioxidant properties.