Abstract
Primates are now known to possess well-developed olfactory sensitivity and discrimination capacities that can play a substantial role in many aspects of their interaction with conspecifics and the environment. Several studies have demonstrated that olfactory cues may be useful in fruit selection. Here, using a conditioning paradigm, we show that captive spider monkeys (Ateles geoffroyi) display high olfactory discrimination performance between synthetic odor mixtures mimicking ripe and unripe fruits of two wild, primate-consumed, Neotropical plant species. Further, we show that spider monkeys are able to discriminate the odor of ripe fruits from odors that simulate unripe fruits that become increasingly similar to that of ripe ones. These results suggest that the ability of spider monkeys to identify ripe fruits may not depend on the presence of any individual compound that mark fruit ripeness. Further, the results demonstrate that spider monkeys are able to identify ripe fruits even when the odor signal is accompanied by a substantial degree of noise.
Highlights
Olfactory cues in frugivory, they could not demonstrate whether and how high olfactory sensitivity and discrimination capacity translate into success in food acquisition tasks mimicking a real-life situation
Using five captive black-handed spider monkeys (Ateles geoffroyi) as a model system, we addressed the following questions: 1. Can spider monkeys discriminate between odor profiles of ripe and unripe fruits (C. macrocarpa: peel odor, L. cymosa: peel and pulp odor)?
Does the ability to discriminate between odor profiles of ripe and unripe fruits of a certain plant species depend on one or a few compounds or compound classes that mark ripe fruits? Are odor profiles of unripe fruits that are more similar to the odor of ripe fruits with regards to these compounds more difficult to discriminate from the odor of ripe fruits?
Summary
Olfactory cues in frugivory, they could not demonstrate whether and how high olfactory sensitivity and discrimination capacity translate into success in food acquisition tasks mimicking a real-life situation. It was suggested that since primates and other, extant or extinct, frugivores tend to use olfactory cues in fruit selection[13], fruits that rely on their seed-dispersal services have evolved to emit an odor which is unique to the ripe phase, i.e. significantly different from the odor of unripe fruits of the same species. This was hypothesized to increase the ability of primates and other frugivores to identify ripe fruits when selecting between ripe and unripe fruits in a feeding tree and their foraging efficiency. Does the ability to discriminate between odor profiles of ripe and unripe fruits of a certain plant species depend on one or a few compounds or compound classes that mark ripe fruits? Are odor profiles of unripe fruits that are more similar to the odor of ripe fruits with regards to these compounds more difficult to discriminate from the odor of ripe fruits?
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
