The açaí (Euterpe oleracea) is very perishable, due to its microbial, chemical and enzymatic nature. Furthermore, extensive handling of the product during the production process also contributes to its rapid deterioration and contamination. Results showed the açaí as a vehicle for oral transmission of Acute Chagas disease (ACD). The pasteurization, which is an important thermal process in the food industry, can inactivate the protozoan that transmits the ACD, assuring microbiological food safety. However, heat can aff ect important sensory characteristics such as color and fl avor and decrease açaí acceptance. On the other hand, information about the product can interfere in the consumer's choice and intention to purchase. The study was conducted with two brands of ready-toeat açaí, pasteurized and unpasteurized. Aff ective acceptance tests were performed with the samples, using the hedonic 9-point scale (1 = dislike extremely to 9 = like extremely). Moreover, evaluations also included consumption frequency , and purchase intention. Results demonstrated that the pasteurization claim, given to consumers, increased (p<0.05) acceptance of the pasteurized sample (7.5 a ), initially (without the claim) (6.2 b ) not as well accepted as the unpasteurized sample (7.8 a ) (p<0.05). Despite that, the claim of not pasteurization did not infl uence the acceptance of the unpasteurized sample (7.8 a ), which remained well accepted (p>0.05) by consumers (7.8 a ). These results reinforce the importance of the eff ect of information on the consumer's acceptance and purchase intention of açaí.