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 11

Contribution value of element principal component.

Amino acids	Component
	1	2	3
Aspartic acid	0.674	0.732	−0.100
Threonine	0.805	0.474	0.355
Serine	0.861	0.508	−0.018
Glutamic acid	0.889	−0.176	−0.419
Glycine	0.998	−0.017	−0.035
Alanine	0.805	−0.027	−0.562
Valine	0.994	−0.077	0.049
Methionine	0.657	−0.467	0.582
Isoleucine	0.996	−0.045	0.073
Leucine	0.989	−0.126	0.054
Tyrosine	0.964	−0.185	0.022
Phenylalanine	0.980	−0.126	−0.023
Lysine	0.952	−0.288	−0.037
Histidine	0.971	−0.232	0.047
Arginine	0.985	−0.152	0.036
Proline	0.436	0.889	0.131