Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

•MTDS combined with multi-intake approach allows discrimination of semi-solid products.•MTDS evidenced texture differences and highlight subtler flavor differences.•The multi-intake approach had an impact on taste attributes.•Sensory trajectories and dominance duration gave complementary results.•The modification of the protein content led to an increased sweetness perception.