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3-Phenylpropyl butyrate finds some use in perfume compositions for Jasmin, Narcisse, Oriental bases, etc. often as a modifier for Benzyl butyrate which it resembles. The title ester is, however, milder and softer. It is also used in flavor compositions for imitation Apricot and Pineapple, sometimes in Mango. The concentration will normally be mere traces, about 1-5 ppm in the finished product.

3-Phenylpropyl butyrate is prepared by azeotropic esterification of Hydrocinnamic alcohol with n-Butyric acid.