The purpose of this study was to determine gustatory thresholds for five different food‐associated sugars in Ateles geoffroyi. Using a two‐bottle test, three adult spider monkeys were found to significantly prefer concentrations as low as 3 mM sucrose, 15 mM fructose, 20 mM glucose, and 10 mM lactose over tap water. Maltose was significantly discriminated down to 20 mM with individual animals showing either a preference or an aversion, or an inverted U‐shaped function of preference toward higher concentrations of this carbohydrate. The results showed the spider monkey to respond to lower sugar concentrations compared to other nonhuman primates tested so far and thus support the assumptions that Ateles geoffroyi may use sweetness as a criterion for food selection, and that the remarkably high sweet‐taste sensitivity of this frugivorous species might be correlated with its dietary specialization. © 1996 Wiley‐Liss, Inc.

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The purpose of this study was to determine taste difference thresholds for sucrose in frugivorous spider monkeys and omnivorous baboons. Using a two-bottle preference test of brief duration, we presented four Ateles geoffroyi and four Papio hamdryas anubis with six different reference concentrations (RCs) of 25, 50, 100, 200, 300, and 400 mM sucrose and tested their ability to discriminate these from lower concentrations of this carbohydrate. The just noticeable differences (JNDs), expressed as Weber ratios (delta/I), were found to range from 0.075-0.25 in the spider monkeys, with a tendency for lower values with higher RCs. In contrast, the baboons showed the reverse trend, with the lowest Weber ratio of 0.10 at the two lowest RCs and higher values of up to 0.25 with the highest RC tested. Thus, the JNDs were found to be generally similar in both species and at least as low as in humans. The results support the assumption that both spider monkeys and baboons may use sweetness as a criterion for food selection. The different patterns of differential sensitivity for sucrose across the range of concentrations tested suggest a correlation between the ability to discriminate between different concentrations of sucrose and the dietary habits of the two species.

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