Used as a flavoring agent in food products due to its potent aroma. It contributes meat-like, savory, and roasted notes, making it valuable in enhancing the flavor of processed foods such as soups, sauces, snacks, and seasonings. Often used in synthetic meat flavors and bouillon products to mimic natural cooking aromas. Effective at low concentrations, it helps create complex flavor profiles in both liquid and dry food formulations. Also utilized in flavor encapsulation systems to control release and improve shelf life.