## 5 Conclusions  
In the present paper, we looked at the impact of selected aromas on the consumer's active processes by using consumer neuroscience tools. The available studies and the following interviews with representatives from aromatising companies show that the smell of the confectionery department is most closely linked to the slightly sweet aroma of chocolate, nougat, various types of coffee, vanilla, but often also the fruit aroma of an orange. These findings formed the basis for the next association test using facial biometrics, the main task of which was to assess the suitability and recommendation of the aromas that were identified in the confectionary department. Of the six aromas from which respondents could choose as the most suitable for this department, the chocolate aroma (34%) and a coffee aroma (15%) had the greatest representation. The emotional response of the respondents was monitored for this question. The results show that the most positive subconscious perception in the case of the vanilla aroma (0.04). The idea of chocolate (0.0015) and coffee (0.021) was equally positive. An interesting finding was that the nougat aroma, which was identified as a suitable aroma for the department of confectionery by the least number of respondents (six) in the initial selection. In this case, however, it achieved a better subconscious response (0.001) than the aroma of expupcinco (\(-0.01\)), which was recommended by 21 participants. The second stage consisted of research on the impact of selected aromas on human emotions using electroencephalography (EEG) and monitoring facial expressions (FA) in laboratory conditions. Of the six aromas that were subject to the association biometric test, five (vanilla, coffee, chocolate, nougat, orange) were selected on the basis of the results, which were tested using a special aromatising box at the FEM SUA in the Nitra Consumer Studies Laboratory. Despite the fact that based on the results of the previous online test, the expupcinco aroma achieved better results than the orange aroma, we decided to include it in the test because we assumed that there were more significant differences in implicit perception. At the same time, we decided to keep the coffee aroma in the test using two similar aromas (cappuccino and coffee). The test was conducted with 48 respondents who were subjected to an olfactory sensitivity test. Based on the brain activity measurements, the highest rate of emotional engagement based on the median of this emotion was observed with the nougat aroma (0.630). This may be due to the more difficult recognition and odour imprint of several recognizable odours that are cumulated into this aroma and the efforts of the respondents to identify it. In this context, using a single-factor dispersion analysis, we determined the statistically proven difference between samples of aromatic compounds from the point of view of emotional engagement, showing that there is a statistically significant difference in perception in terms of the engagement between the tested aromas. The highest frustration rate based on average values was observed in the coffee sample (0.50). It can be assumed that this result is due to the fact that respondents had difficulty identifying this aroma and not everyone was able to recognise it immediately, which could have caused frustration. We also decided to statistically verify these differences in frustration (concerns) for individual samples. However, there was no statistically significant difference in the perception of respondents in this case. The highest rate of excitement was noted for the coffee and nougat aromas (0.47). As with emotional engagement, a statistically proven difference was found in this case. In this context, pair post hoc tests were conducted, and it was found that respondents reacted statistically differently, especially with the coffee-chocolate and vanilla-chocolate pairs.