The objective of this study was to determine the sensory acceptance and emotional profile of sheep milk kefir sweetened with different sugars (demerara sugar, brown sugar, fructose, coconut sugar, and honey, 100 g/L). Consumers (n = 100) assessed sensory acceptance (appearance, aroma, taste, texture, and overall impression), and expressed their emotions (satisfied, active, loving, calm, comfortable, energetic, happy, healthy, refreshing, disgusted, worried, and upset). The emotions "satisfied," "active," "comfortable," "energetic," "healthy," and "refreshing" were found between moderate and very high levels, indicating that they are important emotions for the characterization and sensory acceptance of kefir samples. The use of different sugars had no influence on the intensity of the emotions "calm," "comfortable," "happy," or "disgusted," and resulted in a greater sense of satisfaction. The use of demerara sugar or fructose did not alter the acceptance of the products or the intensity of emotions. The use of brown sugar decreased acceptance (taste, texture, and overall impression) and the intensity of the emotions "active," "loving," "energetic," "healthy," and "refreshing." The use of coconut sugar decreased acceptance (appearance, aroma, and taste) and the intensity of the emotions "refreshing" and "upset." The use of honey improved acceptance in appearance and aroma but reduced the intensity of the emotions "active," "loving," "energetic," and "healthy." Based on sensory data, it is recommended to use demerara sugar or fructose as a substitute for sucrose. In conclusion, the study of emo-tions can be used as an additional tool for obtaining data related to the sensory acceptance of products.
