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.