Olfactory discrimination of eight food flavors in the capuchin monkey (Cebus apella): Comparison between fruity and fishy odors

Operant conditioning was used to investigate how primates discriminate between odor qualities. Eight artificial food flavors, selected from either a “Fishy” or “Aroma/Fruity” category, were used. During the presence of one of the two odors S+ or S−, the monkey was reinforced by pushing a response key when S + was presented. The tufted capuchins discriminated most accurately when both odors were Aroma. Discrimination was more accurate when S+ was Fruity odor and S− was Fishy odor. When both odors were Fishy, discrimination could not be acquired in 20 sessions. All of the flavors used, except apple, were novel for the subjects, which suggests that capuchins can innately discriminate among them. The data also suggest that Aroma odors are more salient than Fishy odors. The results also suggested an innate aversion to Fishy odors.