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Recent studies have reported a reduction or elimination of taste and smell perception in individuals who have had acute respiratory syndrome caused by COVID-19. However, there are few reports in the literature to verify if the aforementioned syndrome causes a difference in the dominant sensation perceived during the consumption and acceptance of food. Therefore, this study aims to develop an innovative product, a low-calorie coconut ice cream with total substitution of sucrose by different sweeteners, and sensory analyze them. Six different samples of coconut ice cream were obtained with different sweeteners: 1- 100% sucrose; 2- 100% sucralose; 3- 100% stevia rebaudioside A 60; 4- 100% stevia re-baudioside A 95; 5- 100% stevia rebaudioside D; and 6- 100% acesulfame k mesh, all with the same sweetness equivalent to the product's ideal sweetness (15%). The six formula-tions were sensorially analyzed by 140 regular ice cream consumers, using the Flash Pro-file method, affective tests (acceptance) and CATA (check-all-that-apply) test. During the tests, consumers were asked whether or not they had ever experienced acute respiratory syndrome caused by Covid 19. It is important to carry out studies that can provide infor-mation on the sensory characteristics perceived in coconut ice cream with different sweeteners, as well as their acceptance and whether these responses differ between con-sumers who have or have not had acute respiratory syndrome caused by Covid 19. Alter-ing the perception of tastes, aromas, and, consequently, flavors during food consumption can have significant consequences for the quality of life of individuals, and this knowledge can guide concrete attitudes in the preparation and production of food.