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RESEARCH PROGRESS OF UMAMI PEPTIDEWeifeng Sun 1, Yi Liu 1, *Abstract: Umami peptide is a new type of bioactive peptide with umami. Its flavor is mellow and delicious. It can be used as a precursor to participate in the Maillard reaction and form a special aromatic odor. It has a strong freshening and flavoring effect. Currently, research on umami peptide mostly focuses on the extraction and its Maillard reaction. However, as of now, umami peptide cannot be produced on a large scale. Therefore, research on the flavor mechanism and the production of umami peptide still needs to be strengthened. This review offers some new research progress in the fields of its umami mechanism, structure-activity relationship, and production technology to provide a basis for its development and utilization in condiments.Keywords: umami peptide; umami mechanism; structure-activity relationship1. INTRODUCTIONIn the traditional field of protein research, peptides have long been seen as a basic structure of proteins. However, in recent years, 1 Affiliation 1; Hunan Key Laboratory for Conservation and Utilization of Biological Resources in the Nanyue Mountainous Region, College of Life Science, Hengyang Normal University, Hengyang 421008, China.* Correspondence: puter_scholar@163.com