Used in the flavor and fragrance industry to impart meaty, savory, and sulfurous notes in food flavorings, particularly in cooked or roasted meat analogs and seasonings. Its strong, pungent aroma makes it effective in low concentrations to enhance umami and roasted onion or garlic characteristics. Also employed in creating realistic aroma profiles for pet foods and in some specialty perfumery applications where deep, warm, and slightly metallic nuances are desired. Due to its reactivity and odor strength, it is typically handled in diluted form.