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Carbon dioxide is produced by many organic processes and is a convenient volatile cue for insects 1 that are searching for blood hosts 2 , flowers 3 , communal nests 4 , fruit 5 and wildfires 6 . Although Drosophila melanogaster feed on yeast that produce CO 2 and ethanol during fermentation, laboratory experiments 7-12 suggest that walking flies avoid CO 2 . Here we resolve this paradox by showing that both flying and walking Drosophila find CO 2 attractive, but only when they are in an active state associated with foraging. Their aversion to CO 2 at low-activity levels may be an adaptation to avoid parasites that seek CO 2 , or to avoid succumbing to respiratory acidosis in the presence of high concentrations of CO 2 that exist in nature 13,14 . In contrast to CO 2 , flies are attracted to ethanol in all behavioural states, and invest twice the time searching near ethanol compared to CO 2 . These behavioural differences reflect the fact that ethanol is a unique signature of yeast fermentation, whereas CO 2 is generated by many natural processes. Using genetic tools, we determined that the evolutionarily conserved ionotropic co-receptor IR25a is required for CO 2 attraction, and that the receptors necessary for CO 2 avoidance are not involved in this attraction. Our study lays the foundation for future research to determine the neural circuits that underlie both state- and odorant-dependent decision-making in Drosophila.

Distinct activity-gated pathways mediate attraction and aversion to CO2 in Drosophila