Hydrocarbon bond dissociation enthalpies: from substituted aromatics to large polyaromatics

Veronique Van Speybroeck1, Guy B Marin, Michel Waroquier

  • 1Center for Molecular Modeling, Laboratory of Theoretical Physics Ghent University, Proeftuinstraat 86, 9000 Ghent, Belgium. veronique.vanspeybroeck@UGent.be

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In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
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