Used as a flavor and fragrance additive in the food and cosmetic industries due to its strong, sulfurous, and often meat-like or roasted aroma. It is commonly employed in artificial flavorings to mimic the smell of cooked foods, such as in soups, sauces, and snack seasonings. Also serves as an intermediate in organic synthesis for producing more complex sulfur-containing compounds. Its volatility and odor make it useful in trace amounts for sensory testing and calibration of odor detection equipment.