Fructose

Fructose is a six-carbon monosaccharide found in fruits and honey. It is a structural isomer of glucose and tastes sweeter than sucrose by weight.

Monosaccharide: A simple carbohydrate consisting of one sugar unit that cannot be hydrolyzed into smaller carbohydrates. Fructose is a single sugar unit, the defining feature of this carbohydrate family.
Fischer–Kiliani synthesis: A sequence that lengthens an aldose chain by one carbon through cyanohydrin formation and hydrolysis. Its historical chemistry helps distinguish aldose pathways from fructose’s ketose structure.
Sucrose: A disaccharide composed of glucose and fructose, commonly known as table sugar. Digestion of sucrose releases fructose alongside glucose.
Essential fructosuria: A usually benign inherited condition caused by deficiency of hepatic fructokinase. It is a specific consequence of impaired fructose phosphorylation.
Hexose: A monosaccharide containing six carbon atoms. Fructose belongs to this six-carbon sugar group.
Fructofuranose: A five-membered cyclic form of fructose containing four carbon atoms and one oxygen in the ring. This ring form is abundant in sucrose and contributes to fructose’s equilibrium mixture.
High-fructose corn syrup: A sweetener made from corn starch whose glucose has been partly converted to fructose. It supplies fructose in many processed foods and drinks.
Hereditary fructose intolerance: An inherited disorder caused by aldolase B deficiency, which disrupts fructose 1-phosphate metabolism. It demonstrates the dangers of a block later in the principal hepatic fructose pathway.
Glucose: A six-carbon monosaccharide that serves as a major energy source and circulates in blood. It has the same molecular formula as fructose but a different structure.
Fructopyranose: A six-membered cyclic form of fructose containing five carbon atoms and one oxygen in the ring. This ring form is prominent among free fructose molecules in aqueous solution.

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