Is a class of compounds recognizable by the smell of chemical groups?

Every class of chemical compounds usually presents a characteristic and recognizable odor.

These odors are more perceptible for liquid substances with low molecular weight because they are more volatile.

THE SMELL OF SPECIFIC CHEMICAL GROUPS

Alcohols.

For example, as for the alcohols, they have a pleasant smell at the beginning, but less in the time.

Cis 3 hexenol, fresh cut grass at the very beginning, turning into a green somewhat fuel like odor.

Phenols.

Phenols generally have an acute and loathsome smell, anethol and estragole excluded.

Diphenyl oxide, prepared from phenol, is important in rose and other floral fragrances. The addition of ethylene oxide to phenol gives phenoxyethanol and hence its esters, the most important of which is the iso butyrate.

Aldehydes and Ketones.

Aldehydes and ketones, being more volatiles (not having hydrogen bonds) have more pronounced smells: Formaldehyde has a pungent odor, acetaldehyde the same, valerian aldehyde and butyric aldehyde are extremely nauseating.

Carboxylic acids at low MW have still pungent smells, like acetic acid smells of vinegar, butyric acid in nauseating. 

Esters.

Esters have a pleasant smell, generally of flowers and fruits. Example: Linalyl Acetate

Example: Ethyl acetate, has a fruity vinegary odor. Ethyl propionate of chewing gum. Amyl acetate of banana. Ethyl butyrate of overripe strawberry.

Amines.

Amines at lo MW have an ammonia smell that grows in intensity with diamines and isonitriles, becoming bad fish smell.