The aromatic compositions of a marine alga (Fucus serratus) and its maceration were determined. Sixteen major volatile compounds were selected as being representative of algal aroma components. Pervaporation performance was investigated using a model multicomponent solution and low aroma compound fluxes were obtained. Interesting selectivities were calculated showing the concentration potential of pervaporation. Comparison with maceration pervaporation was made and showed similar selectivity values. Finally, the sensorial quality of the maceration pervaporate was evaluated regarding the operating parameters of pervaporation. The permeate pressure had a statistically significant effect upon aromatic quality.