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Benzyl caprylate is useful in fruity flavor compositions, where the higher boiling ester may act as a fixative for more volatile components. This is important for hard candy, baked goods, etc. where the functional product will be exposed to heat in processing. Apricot, Peach, Pineapple, etc. Concentrations may not be more than traces. This material is NOTlisted in the American G. R.A.S. list.

Colorless liquid, Insoluble in water, soluble in alcohol and oils. Flat, but fruity odor, more peachy than Apricot-like, and with a herbaceous-fatty undertone. Occasionally used in perfumes as a modifier for lower alifatic esters of Benzyl alcohol. In certain floral fragrances, it may be desirable to introduce a fatty-floral note for “petal” effects, and there are cases where Benzyl caprylate can fill such a demand.

Synthesis, p. 1017, 1986 DOI: 10.1055/s-1986-31855

Benzyl caprylate can be prepared by direct esterification of Benzyl alcohol with Octanoic acid under azeotropic conditions.