The solubility data for a mixture of five compounds present in the aromatic fraction of Brazilian roasted coffee (2-methylpyrazine, 2-furfurylalcohol, 2,5-dimethylpyrazine, γ-butyrolactone and 2-furfurylacetate) in supercritical carbon dioxide (SC-CO2) were determined at pressures from 250 to 300 bar and temperatures from 40 to 70°C. The solubilities of each of these five pure compounds in SC-CO2 were also determined at 250 bar at the same temperatures. These compounds represent important classes of the coffee aroma (pyrazines, furans and lactones) and the data presented in this work is valuable to assess the solubility behavior of the aromatic fraction of roasted coffee oil in SC-CO2. Data modeling was carried out using the Peng-Robinson equation of state with the classical mixing rule proposed by van der Waals (PR) and the empirical composition mixing rule of Stryjek-Vera (PR-SV) to describe the behaviour of the supercritical fluid phase. 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