Used in flavor and fragrance formulations due to its fatty, waxy, and slightly citrus-like odor. It contributes to the aroma profile in perfumes, soaps, and cosmetics. Also found in some food products as a flavor additive, enhancing fruity or creamy notes. Shows antimicrobial properties in research settings, being studied for potential use in controlling biofilm formation in bacterial cultures. Investigated for its role in quorum sensing inhibition, which may lead to applications in medical or industrial anti-infection strategies.