Background:

Olfaction is traditionally thought to be of minor behavioural relevance in primates. Recent studies, however, suggest that primates have a well developed sense of smell. Among other things, it may play an important role in food selection.

Aims:

• Determine detection thresholds for food-associated odourants in spider monkeys
• Assess the impact of molecular structure on olfactory sensitivity

Method:

Detection thresholds were determined in four female spider monkeys for six structurally related pyrazines. The equipment used was a food-rewarded two-choice conditioning paradigm.

Results:

• All animals were highly sensitive to the substances tested
• More complex molecular structure generally resulted in lower threshold values

Conclusions:

• Spider monkeys have a well developed sense of smell and are sensitive to odourants associated with food
• Olfactory sensitivity is affected by molecular structure