“…Our experiments included sugars that occur in maize, as well as sugars from nonmaize and even nonplant sources. Surprisingly, many of the sugars that occur naturally in maize roots (i.e., xylose, trehalose, arabinose, rhamnose, fucose and galactose) (Bacic, Moody, & Clarke, 1986;Chaboud, 1983;Richter, Erban, Kopka, & Zorb, 2015) performed no better than nonmaize sugars such as lactose (NCBI 2017), melibiose (Boucher, Gaudreau, Champagne, Vadeboncoeur, & Moineau, 2002;Yoon & Hwang, 2008) and sorbose (Srivastava & Lasrado, 1998) or the rare hexose sugars that included allose (Izumori, 2002), d-psicose (Zerban & Sattler, 1942), melezitose (Izumori, 2002) and d-tagatose (Levin, 2004;Lu, Levin, & Donner, 2007). Two of the weakest feeding responses were observed for cellobiose and ribose (Figures 3a and 4a), but this result was not unexpected as these sugars are structural building blocks of larger, general plant molecules (cellulose and RNA) (Hochholdinger, 2008) and would therefore not be expected to be perceived by insect taste receptors.…”