eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2022-03-01 10 3 180 187 10.12691/jfnr-10-3-2 JFNR20221032 article Kouassi Kan Kouassi Parfait kouassikanparfait@gmail.com 1 Soro Doudjo 1 Kone Youssouf Kisselmina Youssouf 1 Cisse Mady 2 Assidjo Nogbou Emmanuel 2 Yao Kouassi Benjamin 2 Laboratory of Industrial Synthesis of the Environment and New Energies (LAPISEN) / National Polytechnic Institute F¨¦lix HOUPHOU?T-BOIGNY of Yamoussoukro, BP 1313 Yamoussoukro- Ivory Coast Continuing Education Laboratory in Agri-Food Industries, UCAD Polytechnic School The cashew apple is the false fruit of the cashew tree and is not valued in Côte d'Ivoire and rots at the point of harvest. This study focuses on the valorization of cashew apples into juice. However, its nutritional and organoleptic parameters are affected by temperature and storage time. The objective is therefore to determine the nutritional and organoleptic characteristics of cashew apple juice during its production and conservation. The physico-chemical analyses carried out are pH and soluble dry extract. The sensory profile consisted of hedonic and descriptive analyses. The clarified and pasteurised cashew juice was found to be the best with an acceptability rate of 42%. Descriptive characteristics were clarity, colour, aroma and non-astringency. The juice stored at room temperature was more appreciated until the 90th day and then depreciated to the profile of the juice stored at 4°C. Statistical analysis shows that there is no significant difference between the pH and Refractometric Soluble Dry Extract (RSDE) values during storage. Clarified and pasteurised cashew juice retains its properties better at a storage temperature below 27°C. http://pubs.sciepub.com/jfnr/10/3/2/jfnr-10-3-2.pdf cashew apple juice sensory profile physicochemical characteristics