[Lucian] Osuji and co-sniffers Andy Weyer and Chris Rydell can detect an “off” odor in the 10 minutes it takes to heat a water sample to the temperature of a hot home shower. That temperature is ideal for detecting odors as the trio evaluate samples for an assortment of odors on their score sheets: musty, metallic, stale, yeast, weak tea, rotten egg.
— The chemists at the Minneapolis Water Works smell the water once or twice a day, and adjust the water treatment system accordingly. Read more at Smell that? Careful noses improve scent and taste of Mpls. water at the StarTribune.