3.2 Establishment of the CMOI test
As shown in Figure 1, the correct recognition rates of leather,
cinnamon, lemon, tur-pentine, apple, clove, and pineapple in the SSOI
test were <75%. After the modification of distractors, the
correct recognition rate of orange decreased from 99% to 98%. The
co-rrect recognition rates of liquorice and pineapple also decreased,
and that of peppermint was still 100%. The correct recognition rates of
all other odors were significantly impro-ved, such as cinnamon from 59%
to 88% and lemon from 70% to 86%. However, the re-cognition rates of
apple, leather, and pineapple were still low, which were 20%, 57%,
an-d 60% respectively. We added natural gas, burnt smell, and Fecal
odor into the MDOI t-est to replace the three odors of apple, leather,
and pineapple and established the CMOI t-est (as shown in Table 2, the
bolded words are the correct odors). The correct recognition rate of 16
odors in the CMOI test is shown in Figure 2. Because the odors,
distractors, a-nd volunteers participating in the other 13 tests
remained unchanged, to reduce the olfact-ory fatigue of volunteers, the
results of natural gas, burnt smell, and Fecal odor were co-mbined with
the test results of 13 odors other than apple, leather, and pineapple in
the M-DOI test to form the final result of the CMOI test.