## 3 Results
However, it is necessary to note the possible distortion of the results by the fact that in some cases, some respondents smiled, probably because of the initial surprise, which in turn could artificially  
Figure 8: Comparison of excitement scores due to different aromas on emotional response. Figure 9: Conscious evaluation of tested aromas under laboratory conditions. increase the rate of positive tuning in some samples, as the software evaluated the smile as positive feedback, as it recognises emotions based on facial expressions. Based on a valence comparison using the Kruskal-Wallis test, we found that there are statistically significant differences between the aromas (\(p\) = 0.0126) in the emotions of the participants involved in the experiment. Differences have been confirmed between the orange and nougat aromas and between the chocolate and nougat aromas (see Table 1). **Hypothesis 6 (H6). **_are equal = there is no difference._  
**Hypothesis 7 (H7). **_are different = there is difference._  
The results of the conscious aroma sample evaluation in question show that the respondents evaluated the aromas of vanilla and nougat the most positively. At the subconscious level, the most positive values of valence, but also of emotional engagement, were recorded with the nougat aroma. On the basis of these findings and the consultation with the managers of Kaufland Slovenska republika, v. o. s., we decided to use the nougat aroma in the real conditions of the confectionery department, which represents the third stage of this research. The third stage of the research was significantly affected by the COVID-19 pandemic. Data collection under real conditions was limited to explicit feedback through a graphical scale. Implicit collection of data through facial biometrics could not be realised due to the obligation to cover the upper airways. This portion of the research was mainly intended to investigate the unconscious effect of aromatisation and air quality on the emotions of customers who visited the confectionery department. It follows from the above that the \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & **Vanilla** & **Coffee** & **Nougat** & **Chocolate** & **Orange** \\ \hline Orange & H6 & H6 & H7 & H6 & \\ Chocolate & H6 & H6 & H6 & & \\ Nougat & H6 & H7 & & & \\ Coffee & H6 & & & & \\ Vanilla & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Kruskal–Wallis test—comparison of the valence of individual aromas. Figure 10: Valence due to tested aromas under laboratory conditions. research under real conditions, in particular in terms of demonstrating an unconscious effect, was fundamentally limited. A total of 6130 responses were recorded in the Kaufland Nitra shop from 10 November 2020 to 9 March 2021, with an average assessment of the atmosphere of confectionery department being 1.86. This included the monitoring of air quality at each minute. Given the extent of the obtained, only selected periods are compared with each other. From the data in Figure 11, you can see a conscious evaluation of the confectionery department over 20 days in the pre-Christmas period (from 10 November 2020 to 30 November 2020) with aromatisation and during the pre-Easter period (from 22 February 2021 to 14 May 2021) without aromatisation. The results based on average daily responses show approximately the same assessment of the atmosphere of the confectionary department as during the pre-Christmas period (average 1.80; 1580 responses) and the pre-Easter period (average of 1.88; 1216 responses). These results may be largely distorted due to the spread of the pandemic and the mandatory protection of the upper airways.