Aromaticity: Quo Vadis

Gabriel Merino; Miquel Solà; Israel Fernández; Cina Foroutan-Nejad; Paolo Lazzeretti; Gernot Frenking; Harry L. Anderson; Dage Sundholm; Fernando P. Cossío; Marina A. Petrukhina; Jishan Wu; Judy I. Wu; Albeiro Restrepo

doi:10.1039/D2SC04998H

Aromaticity: Quo Vadis

Gabriel Merino,

*^a Miquel Solà,

*^b Israel Fernández,

*^c Cina Foroutan-Nejad,

*^d Paolo Lazzeretti,*^e Gernot Frenking,

*^f Harry L. Anderson,

^g Dage Sundholm,

^h Fernando P. Cossío,

ⁱ Marina A. Petrukhina,

^j Jishan Wu,

^k Judy I. Wu

^l and Albeiro Restrepo

^m

Author affiliations

* Corresponding authors

^a Departamento de Física Aplicada, Centro de Investigación y de Estudios Avanzados, Unidad Mérida, km 6 Antigua Carretera a Progreso, Apdo. Postal 73, Cordemex 97310, Mérida, Yucatán, Mexico
E-mail: gmerino@cinvestav.mx

^b Institut de Química Computacional i Catàlisi and Department de Química, Universitat de Girona, C/M. Aurèlia Capmany, 69, Girona 17003, Catalonia, Spain
E-mail: miquel.sola@udg.edu

^c Departamento de Química Orgánica and Centro de Innovación en Química Avanzada (ORFEO-CINQA), Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040 Madrid, Spain
E-mail: israel@quim.ucm.es

^d Institute of Organic Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland
E-mail: cforoutan-nejad@icho.edu.pl

^e Dipartimento di Chimica e Biologia “A. Zambelli”, Università degli Studi di Salerno, via Giovanni Paolo II 132, Fisciano 84084, SA, Italy
E-mail: plazzeretti@unisa.it

^f Fachbereich Chemie, Philipps-Universität Marburg, Hans-Meerwein-Strasse 4, D-35043 Marburg, Germany
E-mail: frenking@chemie.uni-marburg.de

^g Department of Chemistry, University of Oxford, Oxford, UK

^h Department of Chemistry, Faculty of Science, University of Helsinki, P.O. Box 55, A. I. Virtasen aukio 1, FIN-00014 Helsinki, Finland

ⁱ Departamento de Química Orgánica I, Instituto de Innovaciónen Química Avanzada (ORFEO-CINQA), University of the Basque Country (UPV/EHU), Paseo Manuel Lardizabal 3, 20018 Donostia/San Sebastián, Spain

^j Department of Chemistry, University at Albany, State University of New York, Albany, New York 12222, USA

^k Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore

^l Department of Chemistry, University of Houston, Houston, Texas 77204, USA

^m Instituto de Química, Universidad de Antioquia, Calle 70 No. 52-21, Medellín, Colombia

Abstract

Aromaticity is one of the most deeply rooted concepts in chemistry. But why, if two-thirds of existing compounds can be classified as aromatic, is there no consensus on what aromaticity is? σ−, π−, δ−, spherical, Möbius, or all-metal aromaticity… why are so many attributes needed to specify a property? Is aromaticity a dubious concept? This perspective aims to reflect where the aromaticity community is and where it is going.

This article is part of the themed collections: Celebrating Latin American Chemistry, Most popular 2023 physical and theoretical chemistry articles, 2023 Chemical Science Perspective & Review Collection and Emerging Frontiers in Aromaticity

Chemical Science

Aromaticity: Quo Vadis

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