Used primarily as a flavoring agent in food products due to its strong, distinctive odor that resembles skunk or garlic at low concentrations. It is added in trace amounts to create savory flavors, especially in meat and seafood flavorings. Also employed in chemical synthesis as a building block for sulfur-containing compounds. Occasionally used in research settings to study olfactory responses or as a malodorant in safety training to simulate unpleasant or hazardous gas leaks.