Abstract: Beef meaty peptide(BMP)was first discovered as a flavor peptide in beef and its taste in different systems was varied. Currently,BMP has been expressed by genetic engineering successfully,which contributes theoretical basis to achieve industrial production. Meanwhile,the structure of BMP is stable and it has enormous potential to be used in food seasoning system. The discovery and reports of BMP have greatly attracted scholars’ attention on umami peptides,and it also plays a good role in the research of taste characteristics of flavor peptides. In this paper,taste characteristics of BMP were introduced firstly,and then taste mechanisms of corresponding to different tastes as well as biosynthesis technology of BMP were also discussed,which would provide a basis for further study of flavor peptides.