ABSTRACT
In the current chemical literature one among the few concepts that are so frequently used is aromaticity [1,2]. The term “aromaticity” was initially associated with certain properties, in particular with “smell” or “perfumed.” Lloyd and Marshall [3, p. 87] elegantly condense this term as: “the term aromatic was interpreted at different times in terms of molecular structure, of reactivity and of electronic structure, and, in consequence, there has been much confusion over its precise meaning and denition. We suggest that because of this confusion, it would be better if the use of the term ‘aromatic’ was discontinued, safe perhaps with its general and original connotation of ‘perfumed,’ and that it should pass with other technical terms which have outlived their precision and usefulness to the realm of the historian of chemistry.”
