Nancy Wolf · Food Additives & Contaminants Part A 2024 · analytical chemistry laboratory study · n=21 samples (18 cookware items, 1 PTFE micropowder, 2 coating strips)

Analysis of PFAS and further VOC from fluoropolymer-coated cookware by thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS)

Cited 11 times in the scientific literature.

Level 5 - mechanism / opinion, no new human data

Level 5 by design analogy: laboratory bench analytical study with no human subjects.

OpenAlex W4402732327 · doi:10.1080/19440049.2024.2406007 · record verified 2026-08-26

What was done

Researchers developed a thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS) method at 250 °C to measure emissions of per- and polyfluoroalkyl substances (PFAS) and volatile organic compounds (VOCs) from fluoropolymer coatings. They evaluated three extraction devices and tested 18 commercial cookware articles (frying pans, baking trays, baking mats), one PTFE micropowder, and two laboratory-made coating strips across three consecutive thermal extractions.

What was found

Target PFAS were below detection limits (1–13 ng/dm2) in 12 samples, including all 5 frying pans tested. In positive samples, perfluorocarboxylic acids (PFCAs, C5–C23) were detected in one baking tray at up to 34 ng/dm2, and PFOA was found in one baking mat at 3 ng/dm2. Fluorotelomer alcohols were not detected. Hydrides of the PFECA mixture Krytox 157FSH were detected in five baking trays, and specific PFECAs were identified in one pan coating strip. A total of 175 non-fluoropolymer VOCs were detected at levels < 10 µg/dm2. None of the target PFAS or VOCs were detected during second and third consecutive thermal extractions at 250 °C.

Why it matters

The findings demonstrate that volatile emissions from fluoropolymer cookware represent initial off-gassing of residual manufacturing substances rather than continuous thermal decomposition at 250 °C.

Limits

The sample size was small (18 commercial kitchenware items, with only 5 frying pans). The abstract does not evaluate real-world cooking variables such as mechanical abrasion, food simulants, or temperatures exceeding 250 °C.

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