2,5-Dimethyl 4-ethoxy 3(2H)-furanone, sometimes called strawberry ethyl ether, combines something of the candy character of furaneol with a very distinct strawberry note.
The use of maltol, followed by ethyl maltol and then furaneol, revolutionized the composition of strawberry flavors. Earlier compositions had invariably been built around ethyl methylphenylglycidate, which had a strawberry aroma that was marred by a powerful cooked note. The new candy chemicals allowed a much fresher profile to be built around γ-decalactone and methyl cinnamate. This did not signal the total demise of ethyl methylphenylglycidate, however, as it could still play a useful role at a much lower level. Later, 2-octen-4-one would take over. This chemical has a much more authentic strawberry note than ethyl methylphenylglycidate, but it still has the profile of cooked strawberries, which limits its use levels.
