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With the increase in consumers’ awareness of healthy diet, the development of green foods has become a significant research direction for the modern food industry. Umami peptides, derived from the hydrolysis of natural proteins, which possess nutritional and functional properties. However, protein hydrolysates face many problems, such as a low amount of effective umami peptides, insufficient umami intensity and poor stability. Therefore, the article introduced different pathways to enhance the intensity of umami peptides, and emphatically illustrated the protection and controlled release of these peptides through encapsulation transport systems, including the development of umami peptides, encapsulation materials, methods, quality standards, and their release mechanisms. The review can provide a valuable reference for the development of umami peptides into new flavorings, which aligns with the future trends in the flavoring industry.