The vaporization enthalpies of a series of esters used commercially as flavor ingredients are reported as are their vapor pressures over the temperature range T/K = (298.15 to T-B). Vaporization enthalpies and vapor pressures at T = 298.15 K (Delta H-g(1)m(298.15)/kJ . mol (1), p/Pa) for 3-methyl-2-butenyl acetate (47.8 +/- 1.5, 468 +/- 7.2), trans trans 2,4-hexadienyl acetate (54.7 +/- 1.4,89 +/- 1.5), ethyl 2-methylpentanoate (48.4 +/- 1.5,410 +/- 42), cis 3-hexenyl propionate (55.7 +/- 1.0,66.2 +/- 3), allyl hexanoate (55.2 +/- 1.6,81.9 +/- 10), pentyl butyrate (53.6 +/- 0.6,109 +/- 1.1), isoamyl isobutyrate (51.7 +/- 1.6,180 +/- 20), phenethyl acetate (61.3 +/- 1.3,13.2 +/- 0.2), cis-3-hexenyl butyrate (59.9 +/- 1.7,25.7 +/- 2.2), cis 3-hexenyl 2-methylbutyrate (61.5 +/- 0.6,15.3 +/- 1), ethyl cinnamate (70.4 +/- 1.4, 1.5 +/- 0.03), phenethyl propionate (65.6 +/- 1.6, 4.8 +/- 0.09), cis-5-octenyl propionate (65.3 +/- 1.6, 7.0 +/- 0.1), heptyl butyrate (65.1 +/- 1.1, 7.8 +/- 0.05), phenethyl butyrate (69.7 +/- 1.4, 1.9 +/- 0.4), linalyl acetate (62.5 +/- 0.6,12.2 +/- 0.2), citronellyl acetate (67.8 +/- 1.8, 4.0 +/- 0.4), and phenethyl hexanoate (78.8 +/- 1.5,0.23 +/- 0.005) have been evaluated by correlation gas chromatography experiments. The vaporization enthalpies of the esters studied are reproduced within +/- 2.0 kJ . mol (1) using a simple additivity scheme. Constants for a third order polynomial are reported which reproduces vapor pressures and predicts normal boiling temperatures to within T = 3.0 K. (C) 2015 Elsevier Ltd. All rights reserved.