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SECTION I: MOLECULAR GENETIC ENGINEERING AND BIOCHEMICAL TECHNOLOGY 263This paper will comprehensively describe the characteristics and processing characteristics of umami peptide, summarize the new research progress in areas such as their mechanism of action, structure-activity relationship, and production technology, and comprehensively analyze the problems still existing in the study of umami peptide to provide a basis for their further development and utilization in condiments.2. CHARACTERISTICS OF UMAMI PEPTIDE2.1. Amino acid sequence of umami peptideAt present, the number of umami peptide sequences identified by mass spectrometry has increased significantly. Examples include tripeptide and above polypeptide sequences like D-E-S and S-E-E[10], E-G-S-E-A-P-D-G-S-S-R [11], D-C-G, K-G-D-E-E-S-L-A [12], C-C-N-K-S-V, and A-H-S-V-R-F-Y [13]. Studies have shown that people prefer the umami of these flavoring peptides for various flavors. The umami peptide was originally an octapeptide obtained from beef by Yamasaki and others. It was identified that the peptide chain contains acidic groups composed of Glu and Asp, which can enhance the flavor of beef. This peptide is named beef octapeptide (BMP) [14]. The research of Rhyu et al. also believes that acidic residues such as Glu and Asp may play a key role in generating the flavor of small molecule peptides [15]. BMP not only has umami, sour, and sweet compound flavors but also has a good synergistic effect with common seasonings like salt and sodium glutamate (MSG), further increasing the delicious and mellow characteristic flavor of the product.2.2. Umami regulation of umami peptideThe freshness of umami peptide can be regulated in two ways. Firstly, through the regulation of its own taste. This is mainly reflected in the freshness of the proteolytic solution. During production,