A soft, oily-fruity ester with a waxy floral character — mildly sweet, reminiscent of tropical fruit peel and green fatty notes. Rounder and more subdued than benzyl acetate, with a persistent creamy-waxy undertone.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 133.
Colorless liquid.
Insoluble in water, soluble in alcohol and oils.
Fruity odor, more peachy than apricot-like, and with a herbaceous-fatty undertone.
Useful in fruity flavor compositions, where the higher boiling ester may act as a fixative for more volatile components.
Occasionally used in perfumes as a modifier for lower aliphatic esters of Benzyl alcohol.
Useful in fruity flavor compositions, where the higher boiling ester may act as a fixative for more volatile components.
Produced by direct esterification of Benzyl alcohol with Octanoic acid under azeotropic conditions.