As a new type of umami agent, umami peptides can have a synergistic effect with other umami substances in addition to their own flavor. The current research on umami peptides mainly focuses on their extraction, isolation and identification, but the formation mechanism and taste mechanism of umami peptides are still unclear. This article reviews the preparation, separation and identification methods of umami peptides, the factors affecting flavor presentation, the umami evaluation methods, and the application of umami peptides, in order to provide a scientific and theoretical basis for further in-depth research on umami peptides.