The threshold values of taste for the four qualities sweet, salty, bitter and sour were ascertained with a two-tube continuous intake procedure in Tapaia glis, Loris tardigradus, Nycticebus coucang and Saimiri sciureus. These physiological values were completed with earlier data from Galago senegalensis, Callithrix pygmaea, Saguinus tamarin, Macaca mulatto, Pan troglodytes, Homo sapiens and compared with results of other mammals and lower vertebrates.