Sour, but acceptable: Taste responsiveness to five food-associated acids in zoo-housed white-faced sakis, Pithecia pithecia.

White-faced sakis (Pithecia pithecia) are commonly considered as frugivores but are unusual among primates as they do not specialize on ripe fruits but rather include a high proportion of unripe fruits into their diet, even during seasons when ripe fruits are available. Using a two-bottle preference test of short duration we therefore assessed whether this dietary specialization affects the taste responsiveness and sour-taste tolerance of four adult white-faced sakis for five food-associated acids. We found taste preference thresholds of the sakis to be 1-10 mM for citric acid, 0.5-20 mM for ascorbic acid, 2-10 mM for malic acid, 0.1-1 mM for tannic acid, and 2-20 mM for acetic acid, respectively. When given the choice between a reference solution of 50 mM sucrose and mixtures containing varying concentrations of sucrose plus citric acid, the sakis displayed a high sour-taste tolerance and required only 100 mM of sucrose (when mixed with 10 mM citric acid) or 200 mM of sucrose (when mixed with 30 or 50 mM citric acid), respectively, to prefer the sweet-sour mixture over the purely sweet 50 mM sucrose reference solution. These results demonstrate that white-faced sakis have a well-developed taste sensitivity for food-associated acids which is not inferior to that of primates specializing on ripe fruits. Compared to other platyrrhine primates, the sakis displayed a markedly higher sour-taste tolerance. These results may therefore reflect an evolutionary adaptation to the dietary specialization of the white-faced sakis to sour-tasting unripe fruits.

Serial visual reversal learning in captive black-handed spider monkeys, Ateles geoffroyi.

Recent research suggests that socio-ecological factors such as dietary specialization and social complexity may be drivers of advanced cognitive skills among primates. Therefore, we assessed the ability of 12 black-handed spider monkeys (Ateles geoffroyi), a highly frugivorous platyrrhine primate with strong fission-fusion dynamics, to succeed in a serial visual reversal learning task. Using a two-alternative choice paradigm we first trained the animals to reliably choose a rewarded visual stimulus over a non-rewarded one. Upon reaching a pre-set learning criterion we then switched the reward values of the two stimuli and assessed if and how quickly the animals learned to reverse their choices, again to a pre-set learning criterion. This stimulus reversal procedure was then continued for a total of 80 sessions of 10 trials each. We found that the spider monkeys quickly learned to reliably discriminate between two simultaneously presented visual stimuli, that they succeeded in a visual reversal learning task, and that they displayed an increase in learning speed across consecutive reversals, suggesting that they are capable of serial reversal learning-set formation with visual cues. The fastest-learning individual completed five reversals within the 80 sessions. The spider monkeys outperformed most other primate and nonprimate mammal species tested so far on this type of cognitive task, including chimpanzees, with regard to their learning speed in both the initial learning task and in the first reversal task, suggesting a high degree of behavioral flexibility and inhibitory control. Our findings support the notion that socio-ecological factors such as dietary specialization and social complexity foster advanced cognitive skills in primates.

Geosmin, a Food- and Water-Deteriorating Sesquiterpenoid and Ambivalent Semiochemical, Activates Evolutionary Conserved Receptor OR11A1.

Geosmin, a ubiquitous volatile sesquiterpenoid of microbiological origin, is causative for deteriorating the quality of many foods, beverages, and drinking water, by eliciting an undesirable "earthy/musty" off-flavor. Moreover, and across species from worm to human, geosmin is a volatile, chemosensory trigger of both avoidance and attraction behaviors, suggesting its role as semiochemical. Volatiles typically are detected by chemosensory receptors of the nose, which have evolved to best detect ecologically relevant food-related odorants and semiochemicals. An insect receptor for geosmin was recently identified in flies. A human geosmin-selective receptor, however, has been elusive. Here, we report on the identification and characterization of a human odorant receptor for geosmin, with its function being conserved in orthologs across six mammalian species. Notably, the receptor from the desert-dwelling kangaroo rat showed a more than 100-fold higher sensitivity compared to its human ortholog and detected geosmin at low nmol/L concentrations in extracts from geosmin-producing actinomycetes.

Food preferences and nutrient composition in captive Southern brown howler monkeys, Alouatta guariba clamitans.

Studies of food preferences in captive primates have so far mainly been restricted to frugivorous species. It was therefore the aim of the present study to assess the occurrence of spontaneous food preferences in a mainly folivorous primate, the captive Southern brown howler monkey, and to analyze whether these preferences correlate with nutrient composition. Using a two-alternative choice test, we presented ten male and five female adult Alouatta guariba clamitans with all possible binary combinations of ten types of food that are part of their diet in captivity and recorded their choice behavior. We found the howler monkeys to display the following rank order of preference: banana > mango > watermelon > papaya > beetroot > apple > pear > orange > cucumber > tomato. This preference ranking significantly and positively correlated with the total carbohydrate content and with the sucrose content of the food items. We also found significant positive correlations between the food preference ranking and the content of the minerals copper and magnesium. Male and female howler monkeys did not differ significantly in their food preference rankings. These results suggest this howler monkeys under human care are not opportunistic, but selective feeders with regard to maximizing their net gain of energy as only the content of carbohydrates, but not the contents of total energy, proteins, or lipids significantly correlated with the displayed food preferences. Thus, the food preferences of this primate are similar to those reported in several species of frugivorous primates tested with cultivated fruits and vegetables.

Does the number of functional olfactory receptor genes predict olfactory sensitivity and discrimination performance in mammals?

The number of functional genes coding for olfactory receptors differs markedly between species and has repeatedly been suggested to be predictive of a species' olfactory capabilities. To test this assumption, we compiled a database of all published olfactory detection threshold values in mammals and used three sets of data on olfactory discrimination performance that employed the same structurally related monomolecular odour pairs with different mammal species. We extracted the number of functional olfactory receptor genes of the 20 mammal species for which we found data on olfactory sensitivity and/or olfactory discrimination performance from the Chordata Olfactory Receptor Database. We found that the overall olfactory detection thresholds significantly correlate with the number of functional olfactory receptor genes. Similarly, the overall proportion of successfully discriminated monomolecular odour pairs significantly correlates with the number of functional olfactory receptor genes. These results provide the first statistically robust evidence for the relationship between olfactory capabilities and their genomics correlates. However, when analysed individually, of the 44 monomolecular odourants for which data on olfactory sensitivity from at least five mammal species are available, only five yielded a significant correlation between olfactory detection thresholds and the number of functional olfactory receptors genes. Also, for the olfactory discrimination performance, no significant correlation was found for any of the 74 relationships between the proportion of successfully discriminated monomolecular odour pairs and the number of functional olfactory receptor genes. While only a rather limited amount of data on olfactory detection thresholds and olfactory discrimination scores in a rather limited number of mammal species is available so far, we conclude that the number of functional olfactory receptor genes may be a predictor of olfactory sensitivity and discrimination performance in mammals.

Is sugar as sweet to the palate as seeds are appetizing to the belly? Taste responsiveness to five food-associated carbohydrates in zoo-housed white-faced sakis, Pithecia pithecia.

Differences in taste perception between species are thought to reflect evolutionary adaptations to dietary specialization. White-faced sakis (Pithecia pithecia) are commonly considered as frugivores but are unusual among primates as they do not serve as seed dispersers but rather prey upon the seeds of the fruits they consume and are thought to exploit the lipids and proteins that these seeds contain in high amounts. Using a two-bottle preference test of short duration we therefore assessed whether this dietary specialization affects the taste responsiveness of four adult white-faced sakis for five food-associated carbohydrates. We found that the sakis significantly preferred concentrations as low as 10 mM sucrose, 10-40 mM fructose, 20-30 mM glucose and maltose, and 30-40 mM lactose over tap water. When given the choice between all binary combinations of these five saccharides presented at equimolar concentrations of 100, 200, and 300 mM, respectively, the sakis displayed significant preferences for individual saccharides in the following order: sucrose > fructose > glucose ≥ maltose = lactose. These results demonstrate that seed-predating white-faced sakis have a well-developed taste sensitivity for food-associated carbohydrates which is not inferior to that of most other primates including seed-dispersing frugivores, but rather ranks among the more sweet-taste sensitive species. Further, they show that their pattern of relative preference for the five carbohydrates is similar to that found in other frugivorous primate species. These findings may represent an example of Liem's paradox as the sakis' morphological adaptations to efficiently predate on and exploit the lipid- and protein-rich hard-shelled seeds of fruits does not compromise their ability to detect the carbohydrates found in the pulp of fruits at low concentrations.

Influence of tannic acid concentration on the physicochemical characteristics of saliva of spider monkeys (Ateles geoffroyi).

Tannins are a chemical defense mechanism of plants consumed by herbivores. Variations in salivary physicochemical characteristics such as pH, total protein concentration (TP), and presence of proline-rich proteins (PRPs) in animals have been reported as a mechanism to protect the oral cavity when consuming food with variations in pH and tannins. Variations in salivary physiochemistry as adaptations for consuming tannin-rich foods have been found in omnivorous and folivorous primates, but have not yet been reported in frugivorous species such as spider monkeys. We therefore assessed changes in pH using test strips, TP concentration by measuring absorbance at 595 nm in a spectrophotometer and salivary PRPs using the SDS-PAGE electrophoresis technique in the saliva of nine captive spider monkeys in response to the consumption of solutions with different concentrations of tannic acid. The results showed variations in pH, TP concentration and the presence and variation of possible salivary PRPs associated with tannic acid concentration. These findings suggest that spider monkeys may tailor their salivary physicochemical characteristics in response to the ingestion of potentially toxic compounds.

Numerical cognition in black-handed spider monkeys (Ateles geoffroyi).

We assessed two aspects of numerical cognition in a group of nine captive spider monkeys (Ateles geoffroyi). Petri dishes with varying amounts of food were used to assess relative quantity discrimination, and boxes fitted with dotted cards were used to assess discrete number discrimination with equally-sized dots and various-sized dots, respectively. We found that all animals succeeded in all three tasks and, as a group, reached the learning criterion of 70% correct responses within 110 trials in the quantity discrimination task, 160 trials in the numerosity task with equally-sized dots, and 30 trials in the numerosity task with various-sized dots. In all three tasks, the animals displayed a significant correlation between performance in terms of success rate and task difficulty in terms of numerical similarity of the stimuli and thus a ratio effect. The spider monkeys performed clearly better compared to strepsirrhine, catarrhine, and other platyrrhine primates tested previously on both types of numerical cognition tasks and at the same level as chimpanzees, bonobos, and orangutans. Our results support the notion that ecological traits such as a high degree of frugivory and/or social traits such as a high degree of fission-fusion dynamics may underlie between-species differences in cognitive abilities.

Non-visual senses in fruit selection by the mantled howler monkey (Alouatta palliata).

There is extensive knowledge about the visual system and the implications of the evolution of trichromatic color vision in howler monkeys (genus Alouatta) related to food selection; however, information about the other sensory systems is limited. In this study we assessed the use of touch, sniffing, and taste in fruit evaluation by 20 adult mantled howler monkeys (Alouatta palliata) on Agaltepec Island, Mexico. During 9 months of observation, we recorded the frequency that each monkey used touch, sniffing, and taste in evaluating cryptic fruits (that remain green during their ripening process) and conspicuous fruits (with red, yellow, or orange colorations when they are ripe). Sucrose content and hardness measurements were made to establish the degree of ripeness of the fruits. We found that mantled howler monkeys used long behavioral sequences during conspicuous fruit investigations. Sniffing was used infrequently, but significantly more often in the evaluation of conspicuous-ripe and unripe fruits compared to cryptic-ripe and unripe fruits. During the evaluation of cryptic-ripe fruits, mantled howler monkeys increased the use of touch compared to evaluating cryptic-unripe fruits. We did not find significant differences in the use of taste in the evaluation of cryptic and conspicuous fruits (both ripe and unripe). Our results suggest that the non-visual senses play an essential role in fruit selection by howler monkeys, with differences in the behavioral strategy according to the fruit's conspicuity. The multimodal signals of ripe and unripe fruits allow the howler monkeys to assess their palatability before being consumed.

Taste responsiveness of chimpanzees (Pan troglodytes) and black-handed spider monkeys (Ateles geoffroyi) to eight substances tasting sweet to humans.

Using a two-bottle choice test of short duration, we determined taste preference thresholds for eight substances tasting sweet to humans in three chimpanzees (Pan troglodytes) and four black-handed spider monkeys (Ateles geoffroyi). We found that the chimpanzees significantly preferred concentrations as low as 100-500 mM galactose, 250 mM sorbitol, 0.5-2 mM acesulfame K, 0.5-2.5 mM alitame, 0.5 mM aspartame, 0.2-2 mM sodium saccharin, 0.001-0.2 mM thaumatin, and 0.0025-0.005 mM monellin over tap water. The spider monkeys displayed lower taste preference threshold values, and thus a higher sensitivity than the chimpanzees, with five of the eight substances (2-20 mM galactose, 20-50 mM sorbitol, 0.2-1 mM acesulfame K, 0.002-0.005 mM alitame, and 0.002-0.5 mM sodium saccharin), but were generally unable to perceive the sweetness of the remaining three substances (aspartame, thaumatin, and monellin). The ranking order of sweetening potency of the eight taste substances used here correlates significantly between chimpanzees and humans, but not between spider monkeys and humans. This is in line with genetic findings reporting a higher degree of sequence identity in the Tas1r2 and the Tas1r3 genes coding for the mammalian heterodimer sweet-taste receptor between chimpanzees and humans compared to spider monkeys and humans. Taken together, the findings of the present study support the notion that taste responsiveness for substances tasting sweet to humans may correlate positively with phylogenetic relatedness. At the same time, they are also consistent with the notion that co-evolution between fruit-bearing plants and the sense of taste in animals that serve as their seed dispersers may explain between-species differences in sweet-taste perception.

Taste-induced facial responses in black-handed spider monkeys (Ateles geoffroyi).

Taste-induced facial expressions are thought to reflect the hedonic valence of an animal's gustatory experience. We therefore assessed taste-induced facial responses in six black-handed spider monkeys (Ateles geoffroyi) to water, sucrose, caffeine, citric acid and aspartame, representing the taste qualities sweet, bitter, and sour, respectively. We decided not to include salty-tasting substances as the concentrations of such tastants found in the fruits consumed by spider monkeys are below their taste preference threshold. We found that the monkeys displayed significant differences in their facial responses between substances, with significantly higher frequencies of licking, sucking, closed eyes, tongue protruding, mouth gaping and lip smacking in response to sucrose, a presumably pleasant stimulus. The response to caffeine and citric acid, in contrast, yielded the lowest frequencies of these behaviors, but the highest frequency of withdrawals from the stimulus, suggesting these substances are perceived as unpleasant. Lip stretching, a newly described behavior, was performed significantly more often in response to caffeine than to any other substance, suggesting an association with the response to bitter taste. The facial response to the artificial sweetener aspartame was generally similar to the response to water, corroborating the notion that Platyrrhines may be unable to detect its sweetness. Overall, the present study supports the idea of similarity of taste-induced facial responses in non-hominoid primates and humans, suggesting these displays to be evolutionarily conserved across the primate order.

Taste detection threshold of human (Homo sapiens) subjects and taste preference threshold of black-handed spider monkeys (Ateles geoffroyi) for the sugar substitute isomalt.

The artificial sweetener isomalt is widely used due to its low caloric, non-diabetogenic and non-cariogenic properties. Although the sweetening potency of isomalt has been reported to be lower than that of sucrose, no data on the sensitivity of humans for this polyol are available. Using an up-down, two-alternative forced choice staircase procedure we therefore determined taste detection thresholds for isomalt in human subjects (n = 10; five females and five males) and compared them to taste preference thresholds, determined using a two-bottle preference test of short duration, in a highly frugivorous nonhuman primate, the spider monkey (n = 4; one female, three males). We found that both species detected concentrations of isomalt as low as 20 mM. Both humans and spider monkeys are less sensitive to isomalt than to sucrose, which is consistent with the notion of the former being a low-potency sweetener. The spider monkeys clearly preferred all suprathreshold concentrations tested over water, suggesting that, similar to humans, they perceive isomalt as having a purely sweet taste that is indistinguishable from that of sucrose. As isomalt, like most sweet-tasting polyols, may elicit gastric distress when consumed in large quantities, the present findings may contribute to the choice of appropriate amounts and concentrations of this sweetener when it is employed as a sugar substitute or food additive for human consumption. Similarly, the taste preference threshold values of spider monkeys for isomalt reported here may be useful for determining how much of it should be used when it is employed as a low-caloric sweetener for frugivorous primates kept on a vegetable-based diet, or when medication needs to be administered orally.

Visual detection and fruit selection by the mantled howler monkey (Alouatta palliata).

Howler monkeys (platyrrhini) have evolved routine trichromatic color vision independently from catarrhines, which presents an opportunity to test hypotheses concerning the adaptive value of distinguishing reddish from greenish hues. A longstanding hypothesis posits that trichromacy aids in the efficient detection of reddish-ripe fruits, which could be an advantage for the detection of the nutritional content of the fruit, such as sugars. In the present study, we assessed fruit visual conspicuity and selection based on color and sucrose content by wild mantled howler monkeys (Alouatta palliata) on Agaltepec Island, Mexico. We used colorimetry to classify dietary fruits as cryptic (greenish) or conspicuous (reddish) against their background leaves. Species-specific color models indicate that trichromatic howler monkeys should be more efficient in discriminating the conspicuous ripe fruits from leaves compared to detecting cryptic ripe fruits from leaves. We found howler monkeys consume more cryptic fruits compared to conspicuous fruits, and that they consume more unripe fruits than ripe fruits. The consumption (acceptance) of fruit was independent of sucrose content, and thus this disaccharide may not play an essential role in mantled howler food selection. Our findings suggest that routine trichromatic color vision may aid in the detection and discrimination of conspicuously colored fruits, but that the final decision whether to accept or reject a fruit probably involves the use of other senses in addition to vision.

Food preferences and nutrient composition in zoo-housed ring-tailed lemurs, Lemur catta.

The aim of the present study was to assess the occurrence of spontaneous food preferences in zoo-housed ring-tailed lemurs and to analyze whether these preferences correlate with nutrient composition. Using a two-alternative choice test three female and one male Lemur catta were repeatedly presented with all possible binary combinations of 12 types of food which are part of their diet in captivity and found to display the following rank order of preference: apple > sweet potato > melon > beetroot > carrot > egg > eggplant > pumpkin > cucumber > tomato > cabbage > mealworm. Correlational analyses revealed a highly significant positive correlation between this food preference ranking and the total carbohydrate and sucrose contents of the foods (p < 0.01, respectively). No other significant correlations with any other macro- or micronutrient were found. These results suggest that zoo-housed ring-tailed lemurs are not opportunistic, but selective feeders with regard to maximizing their net gain of energy as only the content of carbohydrates, but not the contents of total energy, proteins or lipids significantly correlated with the displayed food preferences. Further, we found that ring-tailed lemurs that were raised on a vegetable-based diet did not significantly differ in their food preferences, and in particular in their predilection for food items high in carbohydrates, from animals that had previously been fed a fruit-based diet. This suggests that the lemurs' preference for carbohydrate-rich food items may be innate and not affected by experience with different diets.

Taste Responsiveness of Spider Monkeys to Dietary Ethanol.

Recent studies suggest that frugivorous primates might display a preference for the ethanol produced by microbia in overripe, fermenting fruit as an additional source of calories. We, therefore, assessed the taste responsiveness of 8 spider monkeys (Ateles geoffroyi) to the range of ethanol concentrations found in overripe, fermenting fruit (0.05-3.0%) and determined taste preference thresholds as well as relative taste preferences for ethanol presented in sucrose solutions and in fruit matrices, respectively. Using a 2-bottle preference test of short duration (1 min), we found that spider monkeys are able to detect ethanol concentrations as low as 0.5%, that they prefer ethanol concentrations up to 3% over water, and that they prefer sucrose solutions and pureed fruit spiked with ethanol over equimolar sucrose solutions and pureed fruit without ethanol. However, when presented with an ethanol-spiked sucrose solution and a higher-concentrated sucrose solution without ethanol, the animals clearly preferred the latter, even when the sucrose-ethanol mixture contained 3 times more calories. These results demonstrate that spider monkeys are more sensitive to the taste of ethanol than rats and humans and that they prefer ecologically relevant suprathreshold concentrations of ethanol over water. Tests with sucrose solutions and pureed fruits that were either spiked with ethanol or not suggest that sweetness may be more important for the preferences displayed by the spider monkeys than the calories provided by ethanol. The present results, therefore, do not support the notion that dietary ethanol might be used by frugivorous primates as a supplemental source of calories.

Chimpanzee extractive foraging with excavating tools: Experimental modeling of the origins of human technology.

It is hypothesized that tool-assisted excavation of plant underground storage organs (USOs) played an adaptive role in hominin evolution and was also once considered a uniquely human behavior. Recent data indicate that savanna chimpanzees also use tools to excavate edible USOs. However, those chimpanzees remain largely unhabituated and we lack direct observations of this behavior in the wild. To fill this gap in our knowledge of hominoid USO extractive foraging, we conducted tool-mediated excavation experiments with captive chimpanzees naïve to this behavior. We presented the chimpanzees with the opportunity to use tools in order to excavate artificially-placed underground foods in their naturally forested outdoor enclosure. No guidance or demonstration was given to the chimpanzees at any time. The chimpanzees used tools spontaneously in order to excavate the underground foods. They exhibited six different tool use behaviors in the context of excavation: probe, perforate, dig, pound, enlarge and shovel. However, they still excavated manually more often than they did with tools. Chimpanzees were selective in their choice of tools that we provided, preferring longer tools for excavation. They also obtained their own tools mainly from naturally occurring vegetation and transported them to the excavation site. They reused some tools throughout the study. Our new data provide a direction for the study of variables relevant to modeling USO extractive foraging by early hominins.

Preferential hand use by captive chimpanzees (Pan troglodytes) in manual and tool digging.

Digging for underground storage organs of plants has been reported in various populations of wild chimpanzees (Pan troglodytes). However, it is unknown so far whether chimpanzees display lateral biases in manual digging as direct observations of this behavior are still lacking. It was therefore the aim of the present study to assess, for the first time, hand preferences for digging in a group of nine captive chimpanzees. We found that with only one exception, all individuals engaged in manual digging for buried food. Five individuals displayed a significant right-hand preference, two a significant left-hand preference, and one was ambidextrous. No apparent differences between males and females were found with regard to the direction or strength of hand preferences for manual digging. Only one out of four parent-offspring pairs was congruent in their preferred hand for manual digging. Three of the eight chimpanzees who dug manually also used tools in order to excavate buried food. Among those three individuals, one displayed a significant right-, one a significant left-hand preference, and one was ambidextrous. Only one of these three chimpanzees was consistent in preferring the same hand for manual and tool digging. The present findings are in line with the notion that chimpanzees display significant hand preferences at the individual level for haptic-guided behaviors, with a tendency for the right hand.

Meerkats (Suricata suricatta) are able to detect hidden food using olfactory cues alone.

Meerkats (Suricata suricatta) are known to strongly rely on chemical signals for social communication. However, little is known about their use of the sense of smell in foraging and food detection. The aim of the present study was therefore to assess whether captive meerkats are able to (1) detect hidden food using olfactory cues alone, (2) discriminate between the odor of real food and a single food odor component, and (3) build an association between the odor of real food and a novel odor. We employed the buried food test, widely used with rodents to assess basic olfactory abilities and designed to take advantage of the propensity of certain species to dig. We found that the meerkats were clearly able to find all four food types tested (mouse, chicken, mealworm, banana) using olfactory cues alone and that they successfully discriminated between the odor of real food (banana) and a food odor component (iso-pentyl acetate). In both tasks, the animals dug in the food-bearing corner of the test arena as the first one significantly more often than in the other three corners. No significant association-building between a food odor and a novel odor was found within the 60 trials performed per animal. We conclude that meerkats are able to use olfactory cues when foraging for hidden food. Further, we conclude that the buried food test, employed for the first time with a non-rodent species, is a useful means of assessing basic olfactory capabilities in meerkats.

Taste responsiveness of Western chimpanzees (Pan troglodytes verus) to five food-associated saccharides.

Using a two-bottle choice test of short duration, we determined taste preference thresholds for sucrose, fructose, glucose, lactose, and maltose in three Western chimpanzees (Pan troglodytes verus). Further, we assessed relative preferences for these five saccharides when presented at equimolar concentrations and determined taste preference difference thresholds for sucrose, that is, the smallest concentration difference at which the chimpanzees display a preference for one of the two options. We found that the chimpanzees significantly preferred concentrations as low as 20 mM sucrose, 40 mM fructose, and 80 mM glucose, lactose, and maltose over tap water. When given a choice between all binary combinations of these five saccharides presented at equimolar concentrations of 100, 200, and 400 mM, respectively, the animals displayed significant preferences for individual saccharides in the following order: sucrose > fructose > glucose = maltose = lactose. The taste difference threshold for sucrose, expressed as Weber ratio (ΔI/I), was 0.3 and 0.4, respectively, at reference concentrations of 100 and 200 mM. The taste sensitivity of the chimpanzees to the five saccharides falls into the same range found in other primate species. Remarkably, their taste preference thresholds are similar, and with two saccharides even identical, to human taste detection thresholds. The pattern of relative taste preferences displayed by the chimpanzees was similar to that found in platyrrhine primates and to the pattern of relative sweetness as reported by humans. Taken together, the results of the present study are in line with the notion that taste sensitivity for food-associated carbohydrates may correlate positively with phylogenetic relatedness. Further, they support the notion that relative preferences for food-associated carbohydrates, but not taste difference thresholds, may correlate with dietary specialization in primates.

Olfactory sensitivity for mold-associated odorants in CD-1 mice and spider monkeys.

Using operant conditioning procedures, we assessed the olfactory sensitivity of six CD-1 mice and three spider monkeys for mold-associated odorants. We found that with all eight stimuli, the mice detected concentrations as low as 0.1 ppm (parts per million), and with two of them individual animals even detected concentrations as low as 1 ppt (parts per trillion). The spider monkeys detected concentrations as low as 4 ppm with all eight stimuli, and with four of them individual animals even detected concentrations as low as 4 ppb (parts per billion). Between-species comparisons showed that with all eight odorants, the mice displayed significantly lower threshold values, that is, a higher sensitivity than the spider monkeys, but not than human subjects tested in previous studies. Analysis of odor structure-activity relationships showed that in both species, the type of oxygen-containing functional group and the presence versus absence of a double bond as well as the length of the carbon backbone of the odor stimuli had a systematic effect on detectability. We conclude that both mice and spider monkeys are clearly able to detect the presence of molds and thus to assess the palatability of potential food using the volatiles produced by molds during putrefaction.