Application of reverse osmosis (RO) for apple juice concentration from an evaporator condensate was investigated. Feed evaporator condensate was prepared by diluting the apple aroma concentrate with water. Laboratory apparatus for RO with plate-and-frame membrane configurations was used. Volatile aroma components of apple juice in the feed condensate, retentate and permeate were determined by gas chromatography using a head space method. Total aroma changes were monitored, whereby aroma was determined by summation of the peak areas excepting ethanol. The influence of processing pressure, temperature and aroma concentration in the retenate on recovery and permeation was studied. The results proved that concentration of apple aroma from evaporator condensate with RO was possible. Recovery and aroma concentration in the retentate was higher at a lower temperature and higher pressure. Pressure increase had a bigger influence on retention and aroma recovery in the retenate than temperature decrease. Aroma loss in the permeate was bigger when aroma concentration in the feed condensate and retentate was bigger