Taken together, the results of the present study fit to the hypothesis that preferences for the different carbohydrates and/or preferences for carbohydrates in general may represent an evolutionary adaptation of the gustatory system to the dietary specialization of a given species.

Furthermore, the results of the present study provides further information about taste perception in captive animals and the knowledge about which carbohydrates the chimpanzees prefers and, at which concentrations they can distinguish between two different concentrations can be used to increase the welfare of the chimpanzees by improving their diet.