Used primarily as a flavoring agent in food and beverage applications due to its savory, roasted, and slightly sulfurous aroma. It contributes to the flavor profile in meat products, soups, sauces, and snack foods, enhancing umami and roasted notes. Also found in artificial flavor formulations where a warm, spicy, or onion-like character is desired. Its stability under heat makes it suitable for use in processed and thermally treated foods. Occasionally used in fragrance compositions for its unique depth and complexity in perfumery.