Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

The Physiology of Taste

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Associative learning switches DEET valence from aversive to appetitive in Aedes aegypti.

The Journal of experimental biology·2026

Same author

Temperature overrides nutritional cues for optimal oviposition decision in a polyphagous invasive insect.

The Journal of experimental biology·2026

Same author

Acute and chronic sublethal chemical pollution affects activity, learning and memory in mosquito larvae.

The Journal of experimental biology·2026

Same author

Production and shipment of wolbachia-infected eggs allows the control of aedes albopictus through the incompatible insect technique on a remote island.

Communications biology·2025

Same author

Acute and chronic sublethal chemical pollution affects activity, learning and memory in mosquito larvae.

The Journal of experimental biology·2025

Same author

The Sensory Equipment of Diving Lice, a Host Ecology-Based Comparative Study.

Insects·2025

Search research articles

Related Experiment Video

Updated: Jul 2, 2025

A Step-by-Step Guide to Mosquito Electroantennography

A Step-by-Step Guide to Mosquito Electroantennography

Published on: March 10, 2021

Mosquitoes do not Like Bitter.

Claudio R Lazzari¹, Isabel Ortega-Insaurralde², Jérémy Esnault³

¹Institut de Recherche Sur La Biologie de L'Insecte, UMR CNRS 7261 - Université de Tours, Tours, France. claudio.lazzari@univ-tours.fr.

Journal of Chemical Ecology

|February 17, 2024

Summary

This summary is machine-generated.

Bitter compounds like quinine and caffeine affect mosquito feeding. Internal taste sensors are more sensitive than external ones, offering new avenues for personal protection against disease-carrying insects.

Keywords:

Aedes aegypti Arm-in-cage test Caffeine Feeding assays Quinine Taste

More Related Videos

Physiological Recordings and RNA Sequencing of the Gustatory Appendages of the Yellow-fever Mosquito Aedes aegypti

Physiological Recordings and RNA Sequencing of the Gustatory Appendages of the Yellow-fever Mosquito Aedes aegypti

Published on: December 30, 2014

Topical Application Bioassay to Quantify Insecticide Toxicity for Mosquitoes and Fruit Flies

Topical Application Bioassay to Quantify Insecticide Toxicity for Mosquitoes and Fruit Flies

Published on: January 19, 2022

Related Experiment Videos

Last Updated: Jul 2, 2025

A Step-by-Step Guide to Mosquito Electroantennography

A Step-by-Step Guide to Mosquito Electroantennography

Published on: March 10, 2021

Physiological Recordings and RNA Sequencing of the Gustatory Appendages of the Yellow-fever Mosquito Aedes aegypti

Physiological Recordings and RNA Sequencing of the Gustatory Appendages of the Yellow-fever Mosquito Aedes aegypti

Published on: December 30, 2014

Topical Application Bioassay to Quantify Insecticide Toxicity for Mosquitoes and Fruit Flies

Topical Application Bioassay to Quantify Insecticide Toxicity for Mosquitoes and Fruit Flies

Published on: January 19, 2022

Area of Science:

Entomology
Chemical Ecology
Sensory Biology

Background:

Chemical repellents are vital for personal protection and reducing vector-borne disease transmission.
Exploring taste receptors, beyond the olfactory system, offers a novel biorational approach for pest control.
Bitter compounds signal potentially harmful food sources, influencing feeding behaviors in animals.

Purpose of the Study:

To investigate the impact of caffeine and quinine on the feeding behavior of Aedes aegypti mosquitoes.
To determine the differential sensitivity of external and internal taste receptors to bitter compounds.
To explore the potential of bitter compounds as novel agents for personal protection.

Main Methods:

Assessed the aversiveness of caffeine and quinine using artificial feeding (artificial feeder test) and real host (arm-in-cage) methods.
Evaluated mosquito feeding decisions at two phases: external taste sensing during substrate exploration and internal taste sensing during feeding.
Quantified the impact of varying bitter compound concentrations on biting and feeding activities.

Main Results:

Aedes aegypti exhibited differential sensitivity to bitter compounds between external and internal taste pathways.
Internal taste receptors demonstrated higher sensitivity to bitter compounds (lower effective doses) compared to external sensors.
Quinine showed a stronger deterrent effect on mosquito biting and feeding than caffeine.

Conclusions:

Mosquitoes possess distinct bitter taste detection mechanisms in their external and internal sensory systems.
Targeting internal taste receptors with bitter compounds presents a promising strategy for developing new personal protection methods against mosquitoes.
Understanding mosquito gustatory responses to bitter compounds can inform novel approaches to control disease vectors.