Sucrose, also known as table sugar, is a disaccharide composed of one glucose molecule and one fructose molecule joined by a glycosidic bond. The formation of sucrose occurs when these two monosaccharides undergo a condensation reaction, where a water molecule is released as the glucose and fructose molecules combine.

The specific type of glycosidic bond that links glucose and fructose in sucrose is called an α-1,β-2 glycosidic bond. This means that the glucose molecule is linked to the fructose molecule at the first carbon (C1) of glucose and the second carbon (C2) of fructose.

The formation of sucrose is facilitated by an enzyme called sucrose synthase, which is found in plants and some bacteria. This enzyme catalyses the transfer of a glucosyl group from uridine diphosphate glucose (UDP-glucose) to fructose, resulting in the formation of sucrose and uridine diphosphate (UDP).

Sucrose is a common sugar found in many fruits, vegetables, and other plant tissues. It is also commercially produced and widely used as a sweetener in food and beverages.