Vapor pressure data for ethyl-2-methylbutyrate, hexanal and (E)-2-hexenal at a pressure range of (25 to 190) kPa

Highlights: • Vapor pressures of three pure apple aroma constituents were measured. • Measurements were made over the temperature range of (362.1 to 429.9) K. • Constants of Antoine and Wagner type equations were fitted to the experimental data. • Relative deviations (rmsd) from the three vapor-pressure equations were <0.9%. • Contrast with literature showed discrepancies <9% among them and with this work. - Abstract: The saturated vapor pressures of pure ethyl-2-methylbutyrate, hexanal and (E)-2-hexenal, which are volatile compounds characteristic of apple aroma, were measured with a dynamic recirculation apparatus at a pressure range of (24.5 to 190.0) kPa. Measurements were made over the temperature range of (362.1 to 429.9) K for ethyl-2-methylbutyrate, (358.1 to 425.8) K for hexanal, and (373.5 to 446.2) K for (E)-2-hexenal. The maximum likelihood method was used to estimate the parameters of the Antoine equation, whereas the parameters of an extended Antoine equation and the Wagner equation were determined by non linear least square method. The three models showed root mean square deviations (rmsd) of 0.29%, 0.28%, and 0.27% for ethyl-2-methylbutyrate, 0.58%, 0.48%, and 0.38% for hexanal, and 0.89%, 0.62% and 0.36% for (E)-2-hexenal, respectively. Additionally, the experimental data and correlation were compared with those available in the literature