Used primarily as a flavoring agent in food industry due to its garlic-like aroma and taste. Commonly found in processed foods, seasonings, and meat products to enhance savory notes. Also investigated for potential biological activities, including antimicrobial and antioxidant properties, making it of interest in pharmaceutical and nutraceutical research. Shows promise in studies related to metabolic and cardiovascular health, particularly in relation to organosulfur compounds derived from garlic.