The development of new materials in active packaging systems is one of the main challenges that food industry faced today. The biodegradable packages flavored with active compounds have advantageous aspects regarding the reduction in environmental pollution, and the fact that they have a sensorial characteristic capable of attracting consumers. The present work aimed to develop and characterize active films based on cassava starch added with grape aroma. Tween 20 was used as surfactant. Films were produced by casting method and the influence of aroma concentration (10, 15 and 20 g/100g starch) on the properties of starch films has been evaluated. Two control films, one consisting of starch only and another of starch/Tween, were produced for comparison purposes. All films presented homogeneous surface and good handling characteristics. As the content of aroma increased in the formulation, thicker films were obtained, so the quantity of dry mass on each film-forming solution should be considered to control the thickness. The solubility results showed that as the addition of aroma and Tween, films were more soluble in water (around 41.33 and 51.86%) than the starch film only (31.26%), which can be explained by the greater affinity between the hydrophilic parts of surfactant and water molecules. The starch film had the highest moisture content (22.97%) compared to the aroma/Tween films (14.75; 15.05 and 15.58%, in increasing order of concentration), which can be explained by the presence of hydrophobic components in the grape aroma. The same was observed in the density, where the starch films obtained the highest value (1.38%). The grape aroma remained in films even after the drying process, being more accentuated in the film containing 20% of aroma. Therefore, the films developed have the potential to flavor grapes and other products, and improve their sensory quality.