Research

9 pages, 629 KiB

Open AccessCommunication

Screening of the Honey Aroma as a Potential Essence for the Aromachology

by Jana Štefániková, Patrícia Martišová, Marek Šnirc, Peter Šedík and Vladimír Vietoris

Appl. Sci. 2021, 11(17), 8177; https://0-doi-org.brum.beds.ac.uk/10.3390/app11178177 - 03 Sep 2021

Cited by 3 | Viewed by 1657

The aim of the study was to determine the aroma profiles of four kinds of Slovak honey (sunflower, honeydew, acacia, and linden) by a qualitative and quantitative screening of their volatile compounds and by gas chromatography for the potential use in the aromachology [...] Read more.

The aim of the study was to determine the aroma profiles of four kinds of Slovak honey (sunflower, honeydew, acacia, and linden) by a qualitative and quantitative screening of their volatile compounds and by gas chromatography for the potential use in the aromachology and the business sphere. The results showed that several unique volatiles were identified in one kind of honey, while they were not identified in the remaining ones. The acacia honey had the unique volatile linalool oxide (1.13–3.9%); linden honey had the unique volatiles nerol oxide (0.6–1.6%), ethyl esters (0.41–8.78%), lilac aldehyde D (6.6%), and acetophenone (0.37%). The honeydew honey had the unique volatiles santene (0.28%) and cyclofenchene (0.59–1.39%), whereas 2-bornene (0.43–0.81%) was typical for sunflower honey. While linden honey was characterized by fruity ethyl esters, honeydew honey had more monoterpenoid compounds. In the principal component analysis model, the four kinds of honey could not be differentiated by aroma volatiles. However, it was possible to classify the linden and sunflower honey using the LDA. In conclusion, the current study provided experimental evidence that the marker compounds from different kinds of honey might be promising candidates for production of inhaling aromas. Full article

(This article belongs to the Special Issue Advances in Aromatization/Aromachology in Different Environments)

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16 pages, 2929 KiB

Open AccessArticle

Aromatic Profile of Hydroponically and Conventionally Grown Tomatoes

by Melina Korčok, Nikola Vietorisová, Patrícia Martišová, Jana Štefániková, Anna Mravcová and Vladimír Vietoris

Appl. Sci. 2021, 11(17), 8012; https://0-doi-org.brum.beds.ac.uk/10.3390/app11178012 - 30 Aug 2021

Cited by 2 | Viewed by 1679

Abstract

Hydroponics is a more environmentally friendly and economical way of growing crops that allows crops to be grown all year round, regardless of soil and climate conditions. Hydroponic cultivation of various fruits, vegetables, flowers, etc., is well known and used today. Tomatoes also [...] Read more.

Hydroponics is a more environmentally friendly and economical way of growing crops that allows crops to be grown all year round, regardless of soil and climate conditions. Hydroponic cultivation of various fruits, vegetables, flowers, etc., is well known and used today. Tomatoes also play an important role in hydroponic cultivation. Tomatoes grown in this way should have a more pronounced aroma and flavor, and the fact that they are harvested at the ripe stage should also be reflected in the fresh red color and appropriate organoleptic characteristics of the fruit. This study was concerned with the sensory analysis of hydroponically grown tomatoes (Solanum lycopersicum) compared with conventionally grown tomatoes of the same species. Samples were evaluated by instrumental sensory analysis using an electronic nose as well as a sensory panel. In this study, the difference between hydroponically and conventionally grown tomatoes was demonstrated. These differences were also captured by the consumers (sensory panel). When analyzing the odor profile of the samples, we found that hydroponic tomatoes are characterized by the presence of chemical organic compounds, namely: 2-methylpropanol, 2,3-pentanedione, and (Z)-3-hexen-1-ol or 1-hexanol, which cause the fruity aroma of the fruit. These substances are very likely to characterize the differences between the tested samples. The electronic nose has shown to be a potentially suitable tool for detecting differences and identifying typical product markers, which may suggest its further use in food authentication detection. It is also interesting to find almost no correlation between the two methods studied. Full article

(This article belongs to the Special Issue Advances in Aromatization/Aromachology in Different Environments)

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17 pages, 2467 KiB

Open AccessArticle

Consumer Neuroscience as a Tool to Monitor the Impact of Aromas on Consumer Emotions When Buying Food

by Jakub Berčík, Katarína Neomániová, Jana Gálová and Anna Mravcová

Appl. Sci. 2021, 11(15), 6692; https://0-doi-org.brum.beds.ac.uk/10.3390/app11156692 - 21 Jul 2021

Cited by 4 | Viewed by 2777

Abstract

Building a unique USP sales argument (unique selling proposition) through various forms of in-store communication comes to the fore in a challenging competitive environment. Scent as a means to influence the purchase of goods or services has a long history, however, aromachology as [...] Read more.

Building a unique USP sales argument (unique selling proposition) through various forms of in-store communication comes to the fore in a challenging competitive environment. Scent as a means to influence the purchase of goods or services has a long history, however, aromachology as field of in-store communication is a matter of the present. This new trend, the importance and use of which has grown in recent years, is the subject of a wide range of research. In order to increase the efficiency of these elements, it is necessary to familiarise ourselves with the factors that affect the customer, whether that be consciously or unconsciously. Consumer neuroscience is addressed in this area. This paper deals with the comprehensive interdisciplinary investigation of the impact of selected aromatic compounds on consumer cognitive and affective processes as well as assessing the effectiveness of their implementation in food retail operations. At the end of the paper, we recommend options for the effective selection and implementation of aromatisation of different premises, by which the retailer can achieve not only a successful form of in-store communication, but also an increase the retail turnover of the store. Full article

(This article belongs to the Special Issue Advances in Aromatization/Aromachology in Different Environments)

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Review

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12 pages, 285 KiB

Open AccessReview

Air Quality as a Key Factor in the Aromatisation of Stores: A Systematic Literature Review

by Zdeňka Panovská, Vojtech Ilko and Marek Doležal

Appl. Sci. 2021, 11(16), 7697; https://doi.org/10.3390/app11167697 - 21 Aug 2021

Cited by 2 | Viewed by 1582

Abstract

Scientific literature on indoor air quality is categorised mainly into environmental sciences, construction building technology and environmental and civil engineering. Indoor air is a complex and dynamic mixture of a variety of volatile and particulate matter. Some of the constituents are odorous and [...] Read more.

Scientific literature on indoor air quality is categorised mainly into environmental sciences, construction building technology and environmental and civil engineering. Indoor air is a complex and dynamic mixture of a variety of volatile and particulate matter. Some of the constituents are odorous and originate from various sources, such as construction materials, furniture, cleaning products, goods in stores, humans and many more. The first part of the article summarises the knowledge about the substances that are found in the air inside buildings, especially stores, and have a negative impact on our health. This issue has been monitored for a long time, and so, using a better methodology, it is possible to identify even low concentrations of monitored substances. The second part summarises the possibility of using various aromatic substances to improve people’s sense of the air in stores. In recent times, air modification has come to the forefront of researchers’ interest in order to create a more pleasant environment and possibly increase sales. Full article

(This article belongs to the Special Issue Advances in Aromatization/Aromachology in Different Environments)

21 pages, 359 KiB

Open AccessReview

Review of the Potential of Consumer Neuroscience for Aroma Marketing and Its Importance in Various Segments of Services

by Jakub Berčík, Katarína Neomániová, Anna Mravcová and Jana Gálová

Appl. Sci. 2021, 11(16), 7636; https://0-doi-org.brum.beds.ac.uk/10.3390/app11167636 - 19 Aug 2021

Cited by 8 | Viewed by 4819

Abstract

In the current era of a strongly competitive business environment, it is more difficult for companies to attract customers. Consumer neuroscience has growing potential here, as it reveals internal consumer preferences by using innovative methods and tools, which can effectively examine consumer behavior [...] Read more.

In the current era of a strongly competitive business environment, it is more difficult for companies to attract customers. Consumer neuroscience has growing potential here, as it reveals internal consumer preferences by using innovative methods and tools, which can effectively examine consumer behavior and attract new customers. In particular, smell has a great ability to subconsciously influence customers and, thus, support profitability. This paper examines the importance of consumer neuroscience and its modern technologies used for exploring human perceptions to influence customers and benefit from the aromatization of business spaces. We focused our analysis on various service sectors. Despite the potential of the examined issue, there are a limited number of studies in the field of service providers that use neuroscience tools to examine the effect of aromas on human emotions. Most studies took place in laboratory conditions, and the used methodological procedures varied widely. Our analysis showed that, in spite of the positive impact of aromatization in the majority of aromatized spaces, service companies still do not use the potential of consumer neuroscience and aroma marketing to a sufficient degree. Innovative methods and tools, in particular, are still very underused. Full article

(This article belongs to the Special Issue Advances in Aromatization/Aromachology in Different Environments)

19 pages, 2753 KiB

Open AccessReview

by Dámaris Girona-Ruíz, Marina Cano-Lamadrid, Ángel Antonio Carbonell-Barrachina, David López-Lluch and Sendra Esther

Appl. Sci. 2021, 11(13), 6095; https://0-doi-org.brum.beds.ac.uk/10.3390/app11136095 - 30 Jun 2021

Cited by 6 | Viewed by 5093

Abstract

Smell is the second-most used sense in marketing strategies in the food industry. Sensory marketing appeals to the senses with the aim of creating sensory experiences and converting them into specific emotions associated with a specific product. There is a strong relationship between [...] Read more.

Smell is the second-most used sense in marketing strategies in the food industry. Sensory marketing appeals to the senses with the aim of creating sensory experiences and converting them into specific emotions associated with a specific product. There is a strong relationship between sensory marketing, aromachology, and neuroscience. In this review, studies were searched on the use of scents in food experiences such as restaurants and food establishments, and a critical evaluation was performed on their aims, target population, place of the study, scents tested, foods tested, and measured parameters, and the main findings were reviewed. Case studies carried out by private companies are also presented. A small number of scientific studies on aromachology related to food are available, and most of them are conducted in artificial laboratory conditions. Methodological procedures largely diverge among studies, making them very difficult to compare and extrapolate results. There is a clear need for research on aromachology related to food in the fields of sensory marketing and appetite modulation. After a brief presentation of the state of the art, we briefly mention future improvements and ideas for future research. Full article

(This article belongs to the Special Issue Advances in Aromatization/Aromachology in Different Environments)

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14 pages, 2260 KiB

Open AccessReview

The Impact of the Aromatization of Production Environment on Workers: A Systematic Literature Review

by Karol Čarnogurský, Anna Diačiková and Peter Madzík

Appl. Sci. 2021, 11(12), 5600; https://0-doi-org.brum.beds.ac.uk/10.3390/app11125600 - 17 Jun 2021

Cited by 2 | Viewed by 1683

Abstract

Literature on aromatization in production environments is very limited. The literature rather describes the impact of aromachology on employees in administrative premises, but published research results on the influence of aromachology in production premises are not available. There are no scientifically based studies [...] Read more.

Literature on aromatization in production environments is very limited. The literature rather describes the impact of aromachology on employees in administrative premises, but published research results on the influence of aromachology in production premises are not available. There are no scientifically based studies and research that analyze and provide at least partial evidence of the impact of fragrances on the productivity and economic performance of companies. For the study of the literature of the area of our scientific interest, we chose the globally most frequently used scientific information database Scopus. In deciding on the selection of keyword combinations and in the search, we relied primarily on our previous experience and the area of research, which is the aromatization of spaces in industrial production, and its impact on the performance of employees, respectively. We also consider the industrial applications of aromachology, and how an indoor environment is important for people’s health and comfort. Full article

(This article belongs to the Special Issue Advances in Aromatization/Aromachology in Different Environments)

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Other

Jump to: Research, Review

14 pages, 329 KiB

Open AccessSystematic Review

Aromachology and Customer Behavior in Retail Stores: A Systematic Review

by Davide Giacalone, Bartłomiej Pierański and Barbara Borusiak

Appl. Sci. 2021, 11(13), 6195; https://0-doi-org.brum.beds.ac.uk/10.3390/app11136195 - 03 Jul 2021

Cited by 1 | Viewed by 3579

Abstract

Interest in the use of scents in retail environments for creating better customer experiences is growing. Yet, knowledge of the effectiveness of aromachology to affect actual customer behavior and ultimately increase turnover is incomplete, as published results present inconsistencies and are often based [...] Read more.

Interest in the use of scents in retail environments for creating better customer experiences is growing. Yet, knowledge of the effectiveness of aromachology to affect actual customer behavior and ultimately increase turnover is incomplete, as published results present inconsistencies and are often based on highly controlled environments rather than actual store environments. Situated within this context, this paper offers a systematic review on research in aromachology with a focus on effects on actual customer behavior in actual retail environments. As expected, the available research on actual environments (relative to laboratory-based studies) is limited, with only 20 articles meeting the inclusion criteria. While reported results are, overall, indicative of the positive effects of scent on customers’ emotional states and on their in-store behavior (dwell time, product choices) and attitudes (purchase intention, intention to revisit), several critical issues with the available literature emerged. These pertain primarily to a lack of sufficient methodological details (specifically on the scents, their compositions, intensity and methods of delivery), a narrow focus on scents without considering interactions with other atmospherics factors, and a general disregard of individual differences in olfaction. The review provides suggestions for addressing these shortcomings and improving the quality and actionability of this line of research. Full article

(This article belongs to the Special Issue Advances in Aromatization/Aromachology in Different Environments)

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