Edible fungus is a valuable healthy and nutritious food in terms of flavours, texture, nutritional ingredients and special functions. Essential amino acids, flavor substances, vitamins, minerals, polysaccharides, triterpenes, fatty acids and some chemicals related to sensory quality and biological effects are considered as the critical index for evaluating edible fungus.

Assessing the amino acids, flavor substance, polysaccharide and biological effects is required for evaluating the quality of the edible fungus comprehensively. In recent years, we have established some effective rapid methods for evaluating the quality effectively via indexes.

The aim of this Special Issue is to collate original research focused on these technologies and their application to edible fungi. Review articles discussing the current state of the art are also welcomed.

Potential topics include but are not limited to the following:

• Quality factors of edible fungus (e.g. essential amino acid, vitamins, minerals, fatty acids)
• Functional compounds determining quality of edible fungus (e.g. polysaccharides, triterpenes, flavor substance, sensory chemicals)
• Quality control methods (e.g. high performance liquid chromatography, liquid chromatography-mass spectrometry, gas chromatography-mass spectrometry, electronic tongue, electronic nose, near infrared technology, ionic liquids and biological activity assay methods)
• In vitro or in vivo studies discussing the Immune, antioxidant, anti-inflammatory, anti-tumor, hypolipidemic and hypoglycemic effects of edible fungi