Table 2.

Comparisons of accuracy in odor identification in each item of CSIT in the three groups.

Odor items	NC (n = 136)	MCI (n = 188)	AD (n = 42)	All cases		NC vs. MCI		MCI vs. AD		NC vs. AD
				χ2	P	χ2	P *	χ2	P *	χ2	P *
Orange	135 (99.3%)	181 (96.3)	40 (95.2%)		0.131		0.217		0.670		0.217
Almond	125 (91.9%)	165 (87.8%)	38 (90.5%)		0.503		0.793		0.793		0.793
Garlic	136 (100%)	188 (100%)	40 (95.2%)		0.013		1.000		0.033		0.055
Chocolate	127 (93.4%)	145 (77.1%)	28 (66.7%)	21.621	<0.001	15.475	<0.001	2.015	0.169	20.355	<0.001
Coffee	132 (97.1%)	153 (81.4%)	30 (71.4%)	24.645	<0.001	18.314	<0.001	2.092	0.202		<0.001
Floral water	131 (96.3%)	183 (97.3%)	32 (76.2%)	31.067	<0.001		0.747	25.190	<0.001	16.856	<0.001
Sesame oil	130 (95.6%)	168 (89.4%)	31 (73.8%)	16.868	<0.001	4.145	0.061	7.120	0.018	17.620	<0.001
Fried fish	120 (88.2%)	161 (85.6%)	31 (73.8%)	5.357	0.069	0.462	0.607	3.483	0.153	5.190	0.126
Banana	127 (93.4%)	157 (83.5%)	32 (76.2%)	10.663	0.005	7.106	0.014	1.256	0.269	9.947	0.011
Rose	119 (87.5%)	136 (72.3%)	27 (64.3%)	14.626	0.001	10.820	0.002	1.079	0.395	11.728	0.002
Anise	125 (91.9%)	170 (90.4%)	33 (78.6%)	6.409	0.041	0.214	0.697	4.656	0.088	5.726	0.074
Apple	110 (80.9%)	93 (49.5%)	20 (47.6%)	36.244	<0.001	33.282	<0.001	0.047	0.963	18.028	<0.001
Longan	92 (67.6%)	102 (54.3%)	15 (35.7%)	14.639	0.001	5.891	0.031	4.722	0.045	13.647	0.001
Lemon	126 (92.6%)	132 (70.2%)	27 (64.3%)	28.126	<0.001	24.485	<0.001	0.565	0.464	21.381	<0.001
Pineapple	127 (93.4%)	160 (85.1%)	33 (78.6%)	8.308	0.016	5.343	0.049	1.086	0.418	7.744	0.038
Soy sauce	124 (91.2%)	161 (85.6%)	31 (73.8%)	8.367	0.015	2.286	0.181	3.483	0.153	8.602	0.023

^*Adjusted with Bonferroni's test.