The evolutionary history of sour taste has been little studied. Through a combination of literature review and trait mapping on the vertebrate phylogenetic tree, we consider the origin of sour taste, potential cases of the loss of sour taste, and those factors that might have favoured changes in the valence of sour taste - from aversive to appealing. We reconstruct sour taste as having evolved in ancient fish. By contrast to other tastes, sour taste does not appear to have been lost in any major vertebrate taxa. For most species, sour taste is aversive. Animals, including humans, that enjoy the sour taste triggered by acidic foods are exceptional. We conclude by considering why sour taste evolved, why it might have persisted as vertebrates made the transition to land and what factors might have favoured the preference for sour-tasting, acidic foods, particularly in hominins, such as humans.
|Original language||English (US)|
|Journal||Proceedings of the Royal Society B: Biological Sciences|
|State||Published - 2022|
ASJC Scopus subject areas
- Immunology and Microbiology(all)
- Biochemistry, Genetics and Molecular Biology(all)
- Environmental Science(all)
- Agricultural and Biological Sciences(all)
FingerprintDive into the research topics of 'The evolution of sour taste'. Together they form a unique fingerprint.
Supplementary material from "The evolution of sour taste"
Frank, H. E. R. (Creator), Amato, K. R. (Creator), Trautwein, M. (Creator), Maia, P. (Creator), Liman, E. R. (Creator), Nichols, L. M. (Creator), Schwenk, K. (Creator), Breslin, P. A. S. (Creator) & Dunn, R. R. (Creator), The Royal Society, 2022
DOI: 10.6084/m9.figshare.c.5813161.v1, https://rs.figshare.com/collections/Supplementary_material_from_The_evolution_of_sour_taste_/5813161/1