Used primarily as a flavoring agent in food products, especially in savory and meat-like flavors due to its ability to impart umami and roasted notes. It is commonly found in processed foods such as soups, snacks, seasonings, and instant meals to enhance overall taste and aroma. Its disulfide structure contributes to sulfur-rich scent characteristics, making it valuable in creating realistic cooked or grilled meat flavors. Also utilized in some agricultural chemicals for its bioactive properties, particularly as a building block in the synthesis of certain fungicides and plant growth regulators.