| Abstract
| - Data of the solubility xS of wort flavor compounds in water is useful to understand the behavior of these componentsduring the production of wort. Because of this fact, the maximum solubility xS of hexanal, benzaldehyde, 2-furfural,2-phenylethanol, phenylethanal, and γ-nonalactone in water has been measured at different temperatures. Themethod used was the analysis of the mole fraction of a component in water after liquid−liquid-equilibrium hasbeen reached in a thermostat. As the investigated components show a large absorption of UV light, the molefractions were analyzed with a spectrophotometer. Furthermore, a literature review of already reported solubilitydata at temperatures between (50 and 100) °C, including a comparison to the measured values, is given in thisarticle.
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