Closed‐loop stripping analysis as a tool for solving taste and odor problems

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Abstract
The strategy of the Metropolitan Water District of Southern California (MWDSC) for coping with difficult earthy‐musty odors encompasses sensory, microbiological, and trace organic analytical techniques. The closed‐loop stripping analysis (CLSA) technique allows identification of several taste‐ and odor‐causing organic substances (e.g., geosmin and 2‐methylisoborneol) in water, sediments, and cultures at low nanogram‐per‐litre levels. CLSA is as sensitive as or more sensitive than the human nose and qualitatively more reliable. Extensive data assembled before and during odor episodes, along with multiple sources of raw water and a flexible distribution system, enable MWDSC to control earthy‐musty odors.