The need to determine the permeability of organic vapors to polymeric films such as aromas, flavors, etc. has significantly increased in the food industry because of preservation and safety issues along with migration problems. However, due to the complex nature of the permeation process, there have been few investigations compared to nonorganic compounds. In this paper, we review the history of permeability studies and typical methods of permeability measurement such as the isostatic method and quasi-isostatic method for organic vapors. New instrumental developments and significant findings are also introduced and discussed.