Food additives are widely used in the food industry, being the thickeners capable of modifying the texture and conferring viscosity to foods. The xanthan gum presents high solubility, stability in a wide range of temperature and pH, being able to form viscous solutions in low concentrations. Organic acids, in turn, are used as acidulating and acidity regulators. Thus, the objective of this work was to evaluate the temporal profile and the influence of the high pressure homogenization in the acid taste attribute in solutions xanthan gum, acidified with organic acids and added sucrose. The solutions were xanthan gum (0.2%) and acids (0.3%) citric, malic and tartaric. These were subsequently subjected to high pressure homogenization (25MPa and 50MPa). The analyses were conducted with 11 assessors and the collection of data through the TIAFT program (Time-Intensity Analysis of Flavors and Tastes). It was observed that the samples differed in all parameters analyzed. The average values for the maximum intensity time parameter were between 12 and 14 seconds. The increased intensity of acid taste was observed in the samples submitted to the homogenization process, presenting values between 4.67 and 6.05. Because of this, the perception of acid taste has prolonged, this is related to the changes that have occurred in the structures of the cells and the interaction between them. At the time-intensity curve, it was observed that the control samples showed less maximum intensity and less time to reach it. The area parameter obtained maximum value 97.04, being the samples control of smaller values. The principal components analysis obtained 92.2% of the variation between the samples in relation to the acid taste. Soon, it was noted that the process of homogenization at high pressures favoured a greater temporal profile of the acid taste, making this sensory perception more lasting.