Ever since smoking was prohibited in restaurants,
bars, and clubs, undesirable smells that were
previously masked by cigarette smoke became noticeable.
This opens up opportunities to improve the dance club
environment by introducing pleasant ambient scents that
mask the unwanted odors and to allow competing clubs to
differentiate themselves. A field study was conducted at
three dance clubs using a 3×3 Latin square design with preand
post-measurements of no-scent control conditions. The
three scents tested were orange, seawater, and peppermint.
These scents were shown to enhance dancing activity and
to improve the evaluation of the evening, the evaluation of
the music, and the mood of the visitors over no added scent.
However, no significant differences were found between
the three scents.