Allyl methyl sulfide is commonly encountered as a flavor compound, particularly in garlic and other alliums, contributing to their characteristic aroma. It plays a role in food chemistry as a flavoring agent due to its pungent, sulfurous scent. In the fragrance and flavor industry, it is used to impart savory, roasted, or meat-like notes in processed foods and seasonings. Due to its volatility and reactivity, it also serves as an intermediate in organic synthesis, especially in the preparation of other sulfur-containing compounds. Its presence in biological systems has been studied in relation to the metabolism of garlic-derived compounds, where it may influence physiological effects such as breath odor after garlic consumption. Additionally, it has been investigated for potential bioactive properties linked to antioxidant or antimicrobial activity, though such applications remain primarily in the research phase.