Flavor ingredients are major contributors to the profile of food products. As these components are mostly volatile and hydrophobic, achieving their enhanced bioaccessibility and controlled release during processing is of utmost concern to food manufacturers. Emulsions prepared at nanoscale (2–200 nm) not only give the opportunity to protect the flavor ingredients but also enable achieving higher homogeneity in the emulsion system through produced smaller droplet size. Among developed approaches of high and low energy for preparation of flavor nanoemulsions, low-energy approaches give the possibility to develop nanoemulsions in absence of high shear and pressure, and are suitable selections for preparation of nanoemulsions for thermal-sensitive flavor components with the requirement of consuming less energy in comparison to high-energy methods. However, limitation of using synthetic surfactants might limit their applications for food systems and high amount of surfactant might be necessary to produce stable nanoemulsions with small droplet sizes. Preparation of nanoemulsions for encapsulation of food flavors applying low-energy methods is considered as a new emerging approach with potential for further research for development of ingredients applicable in food formulations and production of stable nanoemulsions at large scale. Considering the growing demand for food flavors, this review aims to highlight recent advancements in the application of high- and low-energy approaches for preparation of flavor nanoemulsions with the focus on discussing the main factors influencing stability and particle size of prepared nanoemulsions during development and storage and can provide insights on further production of nanoemulsions at an industrial large scale.

风味成分是食品外观的主要贡献者。由于这些成分主要是挥发性和疏水性的，因此在食品加工过程中实现其增强的生物利用度和加工过程中的受控释放是食品制造商最为关注的问题。纳米级（2–200 nm）制得的乳液不仅提供了保护风味成分的机会，而且还通过产生较小的液滴尺寸而在乳液体系中实现了更高的均质性。在制备香料纳米乳液的高能量和低能量的已开发方法中，低能量方法使得在没有高剪切力和压力的情况下开发纳米乳液成为可能，并且是制备用于热敏香料组分的纳米乳液的合适选择，其要求为与高能方法相比，消耗更少的能量。但是，使用合成表面活性剂的局限性可能会限制其在食品系统中的应用，并且可能需要大量的表面活性剂才能生产出具有小液滴尺寸的稳定纳米乳液。使用低能量方法制备用于封装食品风味剂的纳米乳剂被认为是一种新兴的方法，具有潜在的潜力，可进一步研究开发适用于食品配方的成分以及大规模生产稳定的纳米乳剂。考虑到对食品调味剂的需求不断增长，