Used as a flavoring agent in the food industry due to its strong, meat-like aroma reminiscent of roasted nuts and burnt butter. It contributes to savory notes in processed foods, particularly in meat flavor enhancers, soups, sauces, and snack seasonings. Often used in combination with other flavor compounds to mimic cooked or roasted meat flavors. Also found in some thermal reaction flavors where amino acids and sugars are heated to generate complex taste profiles. Its high impact odor makes it effective at low concentrations. Additionally, it is used in the fragrance industry to add warm, roasted dimensions in gourmand perfumes.