A series of experiments were performed to determine whether concentration-dependent taste quality changes occur in simple salt solutions when presentation of these solutions is restricted to single fungiform taste papillae. Preliminary experiments, using small area, dorsal tongue stimulation, revealed the presence of a sour-salty confusion in response to NaCl and HCl stimulation. This confusion was found to be greater at higher concentrations and was affected by a pre-rinse. Taste quality changes as a function of solution concentration for NaCl, KCl, and LiCl stimulation of single papillae were found to parallel those found previously with whole-mouth stimulation, although the sour component was greater at high concentrations, reflecting the effect of the previously identified sour-salty confusion. The data are discussed within the context of Dzendolet's (1968) physicochemical theory of taste quality changes in salts.