Taste perception is thought to involve the encoding of appetitive and aversive chemical cues in food through a limited number of sensory pathways. Through expression analysis of the complete repertoire of Drosophila Ionotropic Receptors (IRs), a sensory subfamily of ionotropic glutamate receptors, we reveal that the majority of IRs is expressed in diverse peripheral neuron populations across gustatory organs in both larvae and adults, implying numerous roles in taste-evoked behaviours. We characterise Ir56d, which labels two anatomically-distinct classes of neurons in the proboscis: one represents a subset of sugar-and fatty acid-sensing neurons, while the other responds to carbonated solutions and fatty acids. Mutational analysis shows that IR56d, together with the broadly-expressed co-receptors IR25a and IR76b, is essential for physiological activation by carbonation and fatty acids, but not sucrose. We further demonstrate that carbonation is behaviourally attractive to flies (in an IR56d-dependent manner), but in a distinct way to other appetitive stimuli. Our work provides a valuable toolkit for investigating the taste functions of IRs, defines a molecular basis of carbonation sensing, and illustrates how the gustatory system uses combinatorial expression of sensory receptors in distinct neuron types to coordinate behaviour.Classic models of gustatory perception in mammals highlight the existence of a small number of taste classes signalling nutritive content (e.g., sugars and amino acids) or toxicity (e.g., bitter) that determine -through activation of hard-wired neural circuits -behavioural acceptance or rejection of food 1, 2 . Different classes of tastants are recognised by discrete sensory channels that express distinct, and relatively small, receptor families. For example, detection of all sugars depends upon a single heterodimeric GPCR complex (T1R2/T1R3), while "bitter" cells -which detect an enormous diversity of noxious compounds -co-express a few dozen GPCRs of the T2R family 1, 2 . Such models have been pervasive in interpreting how gustatory perception occurs in other animals, including insects, where analogous segregated sensory pathways for sweet and bitter compounds have been defined [3][4][5][6] . However, in contrast to mammals, where taste -mediated by lingual taste buds -informs only feeding decisions, insect gustation occurs in multiple sensory appendages, including the proboscis, legs, wings and sexual organs, and controls diverse behaviours, such as foraging, feeding, sexual/social recognition and oviposition [3][4][5][6] . In addition to stereotyped appetitive and aversive feeding responses to sweet and bitter compounds respectively, insects display behavioural reactions to many other types of chemicals, including salt 7 , water 8 , carbonation (i.e., aqueous CO 2 ) 9 , organic and inorganic acids 10,11 , and pheromonal cuticular hydrocarbons 12 . The wide-ranging roles of the insect gustatory system are concordantly reflected in the underlying molecular receptors that mediate...