Comment by nkurz

I'm confused by your reply. GP's point is that they both dissociate into simple sugars, and thus it doesn't matter what the source is. And your response says correctly that sucrose tastes different than both fructose and glucose, but I don't see how this contradicts him. There is (practically) no sucrose left.

Are you perhaps thinking that "high fructose corn syrup" is predominantly fructose? The name is confusing, but it actually means that it is high in fructose relative to normal corn syrup, not that fructose predominates. HFCS is usually pretty close to 50:50 fructose to glucose, just like sucrose is:

How much fructose is in HFCS?

The most common forms of HFCS contain either 42 percent or 55 percent fructose, as described in the Code of Federal Regulations (21 CFR 184.1866), and these are referred to in the industry as HFCS 42 and HFCS 55. The rest of the HFCS is glucose and water. HFCS 42 is mainly used in processed foods, cereals, baked goods, and some beverages. HFCS 55 is used primarily in soft drinks.

https://www.fda.gov/food/food-additives-petitions/high-fruct...

While you can measure the difference between 55:45 and 50:50, I'm doubtful the taste difference is much.