“We have so reduced the level of background odor pollution, we are becoming more sensitive to anything we smell,” said Pamela Dalton, an olfactory researcher at Monell Chemical Senses Center, a nonprofit group in Philadelphia that studies smell and taste.
Just 20 years ago, you might not have noticed someone smoking in the same restaurant where you were dining, whereas today you’d likely detect the residual odor of cigarette smoke on the clothes of someone simply walking past your table.
— From Would You Want to Smell BBQ All the Time? at The New York Times. The article discusses local government efforts to regulate public odors.