It tends to enhance many sweet flavors (great in a mediocre wine), and it’s needed in only a few parts per million. However, it costs humdreds or thousands of dollars per kilogram. I didn’t work as an ablative, and I was furious that a lab chemist pitched out the remaining three pounds of material.
I don’t blame you. Besides, it may have come in handy somewhere else eventually. At least you were able to save 0.1kg