2′,5′-Dihydroxyacetophenone (DHAP, 2-Acetylhydroquinone, Quinacetophenone) is a mixture of dihydroxyacetophenone isomers is used in food flavouring. 2′,5′-Dihydroxyacetophenone significantly inhibits NO production via the suppression of iNOS expression. 2′,5′-Dihydroxyacetophenone significantly decreases levels of the pro-inflammatory cytokines TNF-α and IL-6 by blocking the ERK1/2 and NF-κB signaling pathways.

2′-Hydroxyacetophenone is a flavouring ingredient.

Benzylacetone (4-Phenyl-2-butanone, Methyl 2-phenylethyl ketone) is an attractant compound in flowers. Benzylacetone exhibits potent and reversible antityrosinase (mushroom) activity, with IC50s of 2.8 mM and 0.6 mM for monophenolase and diphenolase, respectively.

Eugenyl acetate, an aromatic component of clove essential oil, exhibits various pharmacological activities, including antibacterial and anti-virulence activities against drug-resistant A. baumannii clinical isolates.

4′,5-Dihydroxyflavone inhibits soybean LOX-1 and yeast α-glucosidase.

Dihydrocoumarin, a compound found in Melilotus officinalis (sweet clover) and Dipteryx odorata Willd (tonka beans), is added as a flavoring agent to a wide variety of foods, including soft drinks, yogurt, and muffins, and is used as a common fragrance in cosmetics, lotions, and soaps.

5,7-Dihydroxy-4-methylcoumarin may be used for pharmaceutical synthesis.

5-Methyl furfural is an important chemical intermediate.

Thymine (5-methyluracil) is one of the four nucleobases in the nucleic acid of DNA.

Neryl acetate (Nerol, Acetic acid neryl ester, cis-Geranyl), a chemical compound found in citrus oils, is a flavouring agent.