Good to know... for what it's worth, I've done a couple pils beers (wit, kolsch) without extra boil time and have not noticed DMS, and no one else has mentioned it either. Nice to have a little bit of scientific validation.
One thing I think home brewers in general are learning is that harder/longer/more expensive does not always equal better beer.
That's true. But the same can be said for taking short cuts...
I generally do at least 75-90 boil times using pilsner or not but that's mostly because I begin heating the wort as soon as I lauter my first runnings into the kettle and the wort starts boiling before I'm done sparging. Once all my wort is collected I start timing the boil.
Today for instance I brewed a batch and I let the first 4 gallons boil hard until the next batch of wort was ready then boiled the next 4 gallons hard until the final 5 gallons was in the kettle. I did this mostly to attempt to produce as much melanoidens as possible. I also sparged and recirculated twice for 25 min each time until the wort was crystal clear. So you could say I boiled for around 120 min. But only 60 with hops. So I doubt I'll notice any DMS...
I'm going for a malty Amber Ale with some pumpkin spice in it.
I think everyone has a way they like do do things. My way might seem to be too much work for some people but I like the results. I'm not trying to save time obviously...