Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids

Table 10

Results of principal component analysis.

Component	Initial eigenvalue			Rotate the sum of squares loading
	Total	Variance (%)	Accumulate (%)	Total	Variance (%)	Accumulate (%)
1	12.568	78.547	78.547	6.213	38.834	38.834
2	2.294	14.335	92.882	5.491	34.318	73.152
3	1.002	6.261	99.143	4.158	25.99	99.143