The following is a research which main purpose was to test the stability and the characteristics of the sensory attributes of lemmon juice (Citrus Aurantifolia), because of combined effects in diverse concentrations of sodium benzoate, sugar a different temperature of storage. The procedure was selection and classification of lemmon - washing - disinfecting and rinsing - cutting - the extraction of juice - the addition of sodium benzoate which quantities were (0.01, O.OS, 0.10 and 0.15%), and saccharine (60, 62.5, 65 and 67.5º Brix) - packaging - storing at a temperatura of SºC, 12ºC and ambient temperatura. The result of a biometric analysis of lemmon report was height 46 mm - diamenter 42 mm - weight 45.5 g - peel weight 10.3 g - volume 18 mm. This is a good index to take advantage of this product. In addition to this, used Iemmon juice presents a pH of 2.5 anda percentage of acidit...