is a common monosaccharide found in fruits and, to a lesser extent, in malted barley. The word “fructose” is derived from the latin word “fructus” meaning fruit. Fructose is similar to glucose and is considered an isomer of glucose. See glucose. Both glucose and fructose contain six carbon atoms, twelve hydrogen atoms, and six oxygen atoms, but in different arrangements. Of the saccharides found in malt fructose may contribute less than 3% of the total. Fructose participates in Maillard reactions, bonding with nitrogen-containing molecules to contribute to flavor and color formation in boiled wort. See maillard reaction. Fructose is fermentable and is converted into alcohol and carbon dioxide by yeast and bacteria. It has earned somewhat of a negative reputation due to synthetically produced high-fructose corn syrups or HFCS content in many of the foods and beverages we consume and the possible deleterious effects on health if consumed too frequently. HFCS is not just fructose but is a blend of glucose and fructose. Fructose tastes sweeter than glucose, especially when fructose is in its five-carbon ring form. Fructose is a major component of honey, making up an average of 38% of sugars.
