Trifluoroacetic acid (TFA), a highly persistent degradation product of certain PFAS pesticides and fluorinated gases, is emerging as a significant environmental contaminant. Elevated levels have been detected in food and drinking water, with recent studies highlighting a sharp increase in TFA concentrations in wine across Europe.
Once released, TFA cannot be broken down by natural processes, raising growing concerns about long-term exposure. Previously regarded as toxicologically non-relevant, TFA is now suspected to pose reproductive risks, intensifying the need for sensitive monitoring and robust analytical approaches.
Technology Networks spoke with Petra Gerhards, regional marketing manager for GC, GC-MS and TEA in EMEA at Thermo Fisher Scientific, to learn more about TFA and why it has become a priority analyte. In this interview, Gerhards also discusses the analytical challenges associated with detecting TFA in wine and how advances in technology are enabling more reliable and sensitive monitoring.
Anna MacDonald (AM):
Senior Science Editor
Technology Networks
Anna is a senior science editor at Technology Networks. She holds a first-class honors degree in biological sciences from the University of East Anglia. Before joining Technology Networks she helped organize scientific conferences.
Why has TFA become a focus for analytical scientists in recent years?
Regional Marketing Manager EMEA GC and GC/MS, TEA
Thermo Fisher Scientific
Petra Gerhards is a regional marketing manager for GC, GCMS and TEA in EMEA at Thermo Fisher Scientific. Her background is over 35 years of experience in the field of GCMS, SPE and LCMS.
Before 1988, we didn’t really see any TFA in wine samples, but today we have seen concentrations of the contaminant increase significantly, making it a focus for analytical scientists.
TFA is a degradation product of PFAS that has become ubiquitous in soil, water and nearly everywhere on planet Earth. For scientists, this means it’s essential to not only track its presence in these “raw” materials, but also in byproducts such as fruits, vegetables and other materials that are fed by the Earth.
The concern has escalated as scientists have seen concentrations of TFA in wine that are 100 times higher than surface water samples. While the dangers of PFAS are still being researched, the biggest risks may be for medically predisposed people who can be triggered by concentrations as low as 0.1 micrograms per liter.
As a result, TFA is on scientists’ radar, with approximately 53 samples from all over Europe that fall within the microgram per liter range for TFA. We’ve seen this continue to increase, especially since 2010.
Senior Science Editor
Technology Networks
Anna is a senior science editor at Technology Networks. She holds a first-class honors degree in biological sciences from the University of East Anglia. Before joining Technology Networks she helped organize scientific conferences.
What makes TFA a challenging analyte to detect in wine?
PG:
Regional Marketing Manager EMEA GC and GC/MS, TEA
Thermo Fisher Scientific
Petra Gerhards is a regional marketing manager for GC, GCMS and TEA in EMEA at Thermo Fisher Scientific. Her background is over 35 years of experience in the field of GCMS, SPE and LCMS.
The challenge in measurement stems from the need for very low detection limits, sometimes as low as 0.1 microgram per liter or below, because it can trigger a reaction for medically predisposed people.
To test that range, scientists must leverage technologies such as gas chromatography mass spectrometry (GC-MS), which is considered the gold standard for this work.
Senior Science Editor
Technology Networks
Anna is a senior science editor at Technology Networks. She holds a first-class honors degree in biological sciences from the University of East Anglia. Before joining Technology Networks she helped organize scientific conferences.
How do advanced GC-MS techniques address the growing demand for sensitive and accurate detection of TFA in wine?
PG:
Regional Marketing Manager EMEA GC and GC/MS, TEA
Thermo Fisher Scientific
Petra Gerhards is a regional marketing manager for GC, GCMS and TEA in EMEA at Thermo Fisher Scientific. Her background is over 35 years of experience in the field of GCMS, SPE and LCMS.
Advanced GC-MS delivers sensitivity and confidence at even trace amounts. This technology can acquire more information than previous testing methods, which helps labs comply with emerging regulations. Being able to search through vast databases and engage in routine detection will enable labs to complete more precise monitoring.
High‑resolution MS, like a GC Orbitrap MS™, provides outstanding mass accuracy and isotopic ratios, making it easier for labs to determine where contaminants come from. Paired with more sensitive ion sources, labs can test trace levels of TFA with more precise, sensitive and reliable analysis.
Ultimately, these techniques help reduce error. Since every step in sample preparation has the potential for human error, the capabilities enabled by automation help teams proactively react to a situation and support conversations with regulatory bodies as limits are considered.
Senior Science Editor
Technology Networks
Anna is a senior science editor at Technology Networks. She holds a first-class honors degree in biological sciences from the University of East Anglia. Before joining Technology Networks she helped organize scientific conferences.
How are analytical advances influencing industry responses or regulatory developments in wine testing?
PG:
Regional Marketing Manager EMEA GC and GC/MS, TEA
Thermo Fisher Scientific
Petra Gerhards is a regional marketing manager for GC, GCMS and TEA in EMEA at Thermo Fisher Scientific. Her background is over 35 years of experience in the field of GCMS, SPE and LCMS.
Modern GC-MS enables testing more sensitive ion sources, such as anion sources, as well as trace elemental monitoring. This empowers teams to take a more proactive approach to quality concerns. As soon as you know that there is a problem, you can react.
These capabilities also enable the wine industry and consumers to engage with regulatory bodies and find a solution together, first to determine appropriate limits and then to pass legislation or set standards, such as the regulations set by the European Food Safety Authority.
Senior Science Editor
Technology Networks
Anna is a senior science editor at Technology Networks. She holds a first-class honors degree in biological sciences from the University of East Anglia. Before joining Technology Networks she helped organize scientific conferences.
Looking ahead, what future improvements or innovations do you anticipate in TFA detection in food and beverages?
PG:
Regional Marketing Manager EMEA GC and GC/MS, TEA
Thermo Fisher Scientific
Petra Gerhards is a regional marketing manager for GC, GCMS and TEA in EMEA at Thermo Fisher Scientific. Her background is over 35 years of experience in the field of GCMS, SPE and LCMS.
Labs will need more sensitive, selective and environmentally sustainable TFA detection technologies. Future efforts in TFA detection should leverage continued advances in GC-MS and more specifically in high resolution mass spectrometers (HRMS).
These technologies will enable more accurate quantifications at lower trace levels of TFA. Because TFA is tied to PFAS, pushing detection limits with HRMS will be very impactful throughout the food and beverage industries.
The introduction to this interview includes text that has been created with the assistance of generative AI and has undergone editorial review before publishing. Technology Networks' AI policy can be found here.
