Food sensory perception is the important foundation for future food personalization needs and intelligent manufacturing. Food umami perception is based on multidisciplinary approaches such as psychology， physics， chemistry， physiology， neuroscience and food science， revealing how human sense， process， recognize and understand umami taste stimuli through visual， olfactory， gustatory， tactile and auditory means， and generate different motivations and emotions. This article discussed the definition of food perception， and outlined the importance and influencing factors of food perception. Then food umami perception was taken as an example， whose material and physiological basis， and evaluation methods were expounded. Finally， the future development trend of food umami perception was prospected， and hoping to provide references for food flavor and sensory science related research and future food development.