The nanocapsule osmanthus/tuberose perfume condensed by ultrafiltration technology whose wall material is chitosan-sodium tripolyphosphate is investigated. A series of single factors were evaluated for analyzing the influence on time of concentration, diameter of particles, solid content and zeta potential for the best preparation conditions. The flavor-loaded nanocapsules were characterized by dynamic light scattering (DLS). Results showed the best preparation conditions are 150kD chitosan, 0.3MPa (pressure), 0.5% (content of perfume) for osmanthus nanocapsule; 150kD chitosan, 0.3MPa (pressure), 0.244% (content of perfume) for tuberose nanocapsule