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Previous research has shown sodium can be reduced in frankfurters through the addition of soy sauce (SS) while maintaining or potentiating a salty taste. This study involved 2 phases of research. The purpose of Phase I was to identify compounds potentially responsible for saltiness potentiation by manufacturing 2 treatments (TRT) of frankfurters with 2.50% salt (total formulation) with varying levels of flake salt (FS) and SS. The control (C) contained 100% FS, and the TRT contained 50% salt from FS and 50% salt from SS. A trained sensory panel evaluated the samples for the following attributes: smoke, meaty, salt, umami, hardness, and crosswise hardness. Aqueous fractions were generated by centrifugation and analyzed using LC-MS. Volatile compounds were analyzed using SPME and GC–MS. The purpose of Phase II was to evaluate compounds identified in Phase I for their ability to potentiate saltiness. Traditionally manufactured frankfurters contained 2.50% salt (100% FS) were injected with aqueous solutions, post-manufacture, sufficient to yield various concentrations of selected volatiles at levels near published aroma thresholds. Volatile solutions were added by injecting into the center of each piece with a sterile hypodermic needle and allowed to equilibrate within the frankfurter at refrigeration temperature. A trained sensory panel evaluated the samples for the following attributes: smoke, meaty, salt, umami, astringent, hardness, and crosswise hardness. Physiochemical analysis was conducted at d 14 for both research phases and included proximate analysis, internal and external measure of color (L*a*b*), salt, pH, purge, emulsion stability, cook yield, and texture and puncture analysis.

Identification of Novel Water Soluble and Volatile Components Associated With Saltiness Potentiation in Frankfurters