Data of the solubility x(s) of wort flavor compounds in water is useful to understand the behavior of these components during the production of wort. Because of this fact, the maximum solubility xs of hexanal, benzaldehyde, 2-furfural, 2-phenylethanol, phenylethanal, and gamma-nonalactone in water has been measured at different temperatures. The method used was the analysis of the mole fraction of a component in water after liquid-liquid-equilibrium has been reached in a thermostat. As the investigated components show a large absorption of UV light, the mole fractions were analyzed with a spectrophotometer. Furthermore, a literature review of already reported solubility data at temperatures between (50 and 100) degrees C, including a comparison to the measured values, is given in this article.