Abstract

The perception of fat taste is based on recognizing free fatty acids (FAs) in mammals and the fruit fly Drosophila melanogaster. Our previous research indicates that the taste of FAs is represented by a combination of sweet and bitter sensing neurons. In flies, FAs can be sensed through the legs or the mouth, with one system being tuned for sensitivity and the other for discrimination. To understand the biological significance of this intricate system, we use a feeding assay to identify specific preferences for individual FAs associated with yeast fermentation. Furthermore, we determine unique mixtures of compositions and intensities and correlate them with behavioral preference over individual compounds.