The properties and permeability of aroma compounds in food through the cassava starch films was investigated. Films were prepared by 5% starch and properties of the films were monitored at different concentration of two plasticizers; glycerol and sorbitol. Sorbitol-cassava starch films showed a better transmission rate (water vapor or/and oxygen), and had a higher mechanical properties; tensile strength and elongation, than those glycerol-cassava starch films. 35% sorbitol-cassava starch films was the best film which had the best mechanical properties, low tensile strength and high elongation. Thus, the 35% sorbitol-cassava starch film was further studied for permeation of aroma compounds in foods (cinnamaldehyde, cis-jasmone, benzyl benzoate, eugenol, 1,8-cineol, limonene, 2,4,6- trimethylpyridine (TMP)). Permeability of aroma compounds was determined by measuring the steady-state flux (J) of both static and dynamic systems. Results showed that benzyl benzoate had the lowest J values demonstrating that the cassava starch films revealed the lowest permeable to this aroma compounds probably due to absorbed, adsorbed, covalently linked, and trapped mechanism.