Widely used in flavor and fragrance industries due to its potent meaty, savory, and roasted aroma. It is a key component in enhancing the taste of processed foods, particularly in meat flavorings, soups, sauces, and snack seasonings. Even at very low concentrations, it significantly boosts umami and grilled notes, making it valuable in creating realistic cooked meat flavors in both liquid and dry food formulations. Also used in pet food to improve palatability. Its high impact and stability under heat make it suitable for use in thermally processed products.