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

Karol Čarnogurský,Anna Diačiková,Peter Madzík

doi:10.3390/app11125600

Karol Čarnogurský, Anna Diačiková + Show 1 more

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https://doi.org/10.3390/app11125600

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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 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.

Highlights

IntroductionAromatization of the environment evokes effective or certain emotions
Sci. 2021, 11, 5600. https://doi.org/Aromatization of the environment evokes effective or certain emotions
A scientific view of human perception of flavors has been published by Small et al [1], who from a medical point of view explain the human perception of aromas by both possible requirements, i.e., nose and mouth

Summary

Introduction

Aromatization of the environment evokes effective or certain emotions. The purpose of aromatizing the internal environment is, to evoke effective emotions with the defined goal of stimulating the perception of the human environment. A scientific view of human perception of flavors has been published by Small et al [1], who from a medical point of view explain the human perception of aromas by both possible requirements, i.e., nose and mouth. Aromatic molecules contact the olfactory epithelium through the nose, which means that it is the perception of aromas from the outside environment, or through the mouth (retronasal sniffing). The aroma is perceived by the mouth and associated with taste (sweet, sour, salty, spicy and hot).

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