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 7

Results of principal component analysis.

Component	Initial eigenvalue			Rotate the sum of squares loading
	Total	Variance (%)	Accumulate (%)	Total	Variance (%)	Accumulate (%)
1	9.241	57.759	57.759	7.125	44.532	44.532
2	3.455	21.592	79.351	5.259	32.869	77.402
3	2.183	13.645	92.996	1.916	11.977	89.378
4	1.121	7.004	100	1.699	10.622	100