Edible fungi are well known as a valuable, healthy, and nutritious food due to its flavour, texture, nutritional composition, and functional components. Essential amino acids, flavour substances, vitamins, minerals, polysaccharides, triterpenes, fatty acids and chemicals related to sensory quality are considered as the critical indices for evaluating this food.

At present, the consumption, growth, and spread of this product make it necessary to determine the amino acids, flavour substances, and polysaccharides in order to evaluate the quality of the edible fungi comprehensively and professionally and establish some effective methods for detecting quality indices effectively and efficiently based on these components. Since the substantial species of products made of/from edible fungi have vastly different properties, the application effects of these technologies - as well as their results - are at the forefront of scientific contributions on this topic.

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 components such as essential amino acids, vitamins, minerals, polysaccharides, triterpenes, fatty acids, flavour substances, and sensory chemicals
• Evaluation methods such as high-performance liquid chromatography, liquid chromatography-mass spectrometry, gas chromatography-mass spectrometry, electronic tongue and nose, near-infrared technologies, and ionic liquids