Modern times the advent of gas chromatography

From 1956, gas chromatography (GC) was introduced as a separation technique, and throughout the sixties, identification systems like mass spectrometry (MS) and nuclear magnetic resonance (NMR) progressively equipped analytical laboratories. The use of these instruments has dramatically accelerated the identification of volatile food constituents. 

Stoll M., Winter M., Gautschi F., Willhalm B., Flament I. and Goldman 1. M., Scibl J. (Massachusetts Institute of Technology, Cambridge, USA) 149 identifications (1958-67). 

Vitzthum O.G., Werkhoff P., Holscher W., Becker R., Weisemann C., Kohler H.S., Steinhart H., Bade-Wegner H., Gutmann W., Barthels M., Bendig I., Wollmann R. and Nitz S., Doehla B. (Technische Universitiit Munchen, Freising-Weihenstephan, Germany) 145 identifications (1974-97). 

Tressl R., Silwar R., Koppler H., Griinewald K.G., Bahri D., Jensen A., Kamperschroer and Rewicki D. (Inst, for Org. Chem., Free University, Berlin) 99 identifications (1978-87). 

Stoffelsma J., Sipma G., Kettenes D.K. and Pypker J. (Douwe Egberts Koninklijke Tabaksfabriek-Koffiebranderijen-Theehandel N.V., Utrecht, Holland) 30 identifications (1968). 

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