The study compares the effect of chosen aroma compounds for restaurants on the emotional feedback of millennials, and also the explicit evaluation of this effect on food choices. The explicit and implicit effect of scents on perception is examined and innovative approaches of scent evaluation and their implementation shown.

ABSTRACT
INTRODUCTION
METHODS, RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES

• Jakub Berčík(Slovak University of Agriculture in Nitra)
• Jana Gá lová(Slovak University of Agriculture in Nitra)
• Johana Paluchová(Slovak University of Agriculture in Nitra)
• Katarí na Neomá niová(Slovak University of Agriculture in Nitra)