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 8

Contribution value of element principal component.

Amino acids	Component
	1	2	3	4
Aspartic acid	0.432	0.854	0.178	−0.228
Threonine	0.417	−0.750	0.176	−0.482
Serine	0.745	−0.103	0.589	0.296
Glutamic acid	0.843	−0.301	−0.045	−0.443
Glycine	0.991	0.112	−0.064	−0.031
Alanine	0.984	−0.040	−0.148	−0.089
Valine	0.882	0.334	0.315	0.104
Methionine	0.037	−0.397	0.776	0.488
Isoleucine	0.809	0.587	−0.011	0.029
Leucine	0.743	0.634	−0.089	0.195
Tyrosine	0.814	−0.490	−0.256	0.176
Phenylalanine	0.902	−0.377	−0.131	0.163
Lysine	0.884	−0.454	−0.112	−0.017
Histidine	0.917	−0.344	−0.164	0.117
Arginine	0.675	0.510	0.443	−0.295
Proline	0.349	0.253	−0.847	0.311