This is the research about the concentration of trace citrus flavor components in water by pervaporation. We have investigated the permeation characteristics depending on the material and formation of membranes using four siloxane-based polymer composite membranes. We have also chosen the optimal membrane and investigated the permeation characteristics depending on the feed temperature, concentration and flow rate. And then it has been analyzed by using resistance-in series model. In the permeation experiment of citrus essence aroma model solution through the four siloxane-based polymer composite membranes, PVDF/POMS membranes have showed the best flavor flux and enrichment factor. As a result of the permeation experiment depending on the feed temperature, concentration and flow rate, we can find that as the feed temperature and concentration increase, the flavor flux increases while the enrichment factor decreases. And the flavor flux and enrichment factor increased as the flow rate increases.