Abstract: Due to the taste characteristics of food are very complex and cannot be described by a single basic taste,it is customary to use "kokumi" to describe a comprehensive taste such as thickness,richness,consistency,harmony and fullness in food. Kokumi peptides were widely found in animals,plants,and fermented foods. They have no taste,or have only a light taste,but the addition of small amounts of kokumi peptide can enhance the basic taste of the compound solution or broth,and give it a sense of thickness,consistency and coordination. In this article,the research progress on the origin,structural characteristics,taste characteristics,taste mechanism and preparation methods of kokumi peptides are reviewed. This paper provides the basis and reference for in-depth research of kokumi peptides and development of new condiments.