In the present work, membrane processing was investigated in order to clarify and to recover aroma from tropical fruit juices. Pineapple and passion fruit juices were selected. Pervaporation experiments were also carried out with binary synthetic aqueous solutions of typical aroma components. Experimental and simulation results indicated that olefin pervaporation membranes presented a good performance due to its low water permeability and high enrichment factor to the components of aroma from the investigated synthetic solutions, as well as the single strength and the clarified fruit juices.