“…Because of their palatability, complicated taste, and multiple biological functions (Chen, Pan, et al., 2021; Hao et al., 2020; Shen et al., 2021; Zhang, Pan, et al., 2021), the discovery and identification of new umami peptides from foodborne proteins have attracted increasing attention (Li et al., 2020). The classical method of using column chromatography to separate and purify umami peptides, however, is usually time‐consuming and expensive (Sun et al., 2017), which has limited the development of industrialization of umami peptides. Recently, computer technology, such as molecular docking (Yu et al., 2021; Zhao et al., 2021; Zhu et al., 2021) and machine learning (Charoenkwan, Yana, Nantasenamat, et al., 2020), has been applied to the screening and identification of umami peptides to promote their development.…”