Department of Physics, Chemistry and Biology (IFM)

► The aim of the present study was to assess the taste responsiveness of chimpanzees to five carbohydrates (sucrose, fructose, lactose, maltose and glucose) and two steviol glycosides (stevioside and rebaudioside A)

►Further, to compare these results to those of other primate species.

Studies like this gives knowledge about taste perception of captive animals which can help to improve their welfare and it gives information on how to improve their diet. For instance, with such information, obesity may be avoided in chimpanzees which is a common health condition among captive chimpanzees. When the chimpanzees are keen on sweet tastes, this makes it easier to modify the diet so that they are not so keen on eating certain stuff.