The acerola (Malpighia glabra L.) is one of the main natural sources of vitamin C and also an excellent source of bioactives compounds. Therefore, this fruit has been potentially used as raw material for food products. The purpose of this work was to develop ketchups with different hydrocolloids (agar, xanthan gum, corn starch and cashew tree gum) and study their influence on the sensory attributes of the product. The bioactive compounds of the ketchups were also evaluated. Sensorial analysis was performed with 101 consumers using two different methods: 7 points intensity scales and check-all-that-apply using 26 distinct attributes. Total polyphenols were analyzed by Folin-Ciocateu method. For antioxidant activity determinations we used ABTS method. Vitamin C by Strohecker and Henning (1967). After statistical analysis using Cochran´s Q test it was known that there was a significant difference at a confidence level of 95% between samples only in creamy attribute in CATA test. It was found a positive correlation between purchase intention and attributes shiny, sweet taste, creamy, tomato taste, acerola taste, consistent and tomato flavor. It was found a negative correlation between purchase intention and bitter. For bioactive compounds there was no difference between the majority of samples with antioxidant activity of 110.45 – 140.34 µg trolox g-1; vitamin C 348.2 – 357.6 mg 100 g-1; total polyphenols of 280.8 – 329.8 mg 100 g-1. Acerola ketchup was accepted by consumers that would occasionally consume it. The product was also found to be good source of bioactive compounds. That are related to be considered as potential functional or health-promoting foods.