Tropical fruits, such as cashew apple, acerola and melon, can be used to obtain innovative juices with high content of bioactive compounds. Technological processes are needed to assure the safety of the product during its shelf life. However, these processes can modify the sensory properties of the juice, which have important role on consumer acceptance. This study aimed at investigating the effect of different processes on the sensory characteristics of a tropical mixed juice, which was formulated with cashew apple, acerola and melon. Samples were exposed to four technological processes: control (no processing), pasteurization (90°C/1 min), and high-pressure processing: HPP1 (500MPa/5 min) and HPP2 (520MPa/2 min). Although the sensory characterization of products has been traditionally carried out by trained panel, in the last decades the advantages of consumer-based approaches have been highlighted. In the present work, 30 fruit juice consumers participated in the characterization of mixed juices using Rate-all-that-apply (RATA) questions. Samples were analyzed at zero, 14 and 28 days of stored at 4°C. Data were analyzed by ANOVA and Fisher's test was used for post-hoc comparison of means and PCA. Results showed that 12 of the 22 RATA terms differed (p≤0.05) in relation to the average perceived intensity, suggesting that consumers perceived differences in the sensory characteristics of the juices. The first dimension of the PCA separated the pasteurized juices from the others. Pasteurized samples were characterized by Yellow color, Cooked aroma and Cooked flavor, Off aroma and Off flavor, Stale aroma and Stale flavor. On the other hand, the unprocessed (control) juice and those processed using HPP1 and HPP2, were characterized by the terms Orange color, Fruit aroma, Fruit flavor, Sweet aroma, Fresh juice and Watery. Results confirmed the potential of HPP to obtain processed tropical juices with sensory characteristics that resemble those of fresh juices.