Five canonical tastes, bitter, sweet, umami (amino acid), salty, and sour (acid), are detected
by animals as diverse as fruit flies and humans, consistent with a near-universal drive to …

The sense of taste is a specialized chemosensory system dedicated to the evaluation of food
and drink. Despite the fact that vertebrates and insects have independently evolved distinct …

Insects rely on a family of seven transmembrane proteins called gustatory receptors (GRs) to
encode different taste modalities, such as sweet and bitter. We report structures of …

The Colorado potato beetle is one of the most challenging agricultural pests to manage. It
has shown a spectacular ability to adapt to a variety of solanaceaeous plants and variable …

Chemoreception is essential for survival. Feeding, mating, and avoidance of predators
depend on detection of sensory cues. Drosophila contains diverse families of …

The extent of diversity among bitter-sensing neurons is a fundamental issue in the field of
taste. Data are limited and conflicting as to whether bitter neurons are broadly tuned and …

Identification of nutritious compounds is dependent on expression of specific taste receptors
in appropriate taste-cell types [1]. In contrast to mammals, which rely on a single, broadly …

The ability to identify nutrient-rich food and avoid toxic substances is essential for an
animal's survival. Although olfaction and vision contribute to food detection, the gustatory …

Genetic approaches in the fruit fly, Drosophila melanogaster, have led to a major triumph in
the field of sensory biology—the discovery of multiple large families of sensory receptors …

Insects such as the fruit fly, Drosophila melanogaster, rely on contact chemosensation to
detect nutrient-rich foods, to avoid consuming toxic chemicals, and to select mates and …