I know there is a substantial amount of debate regarding whether to use DME or corn sugar or table sugar to bottle prime, but I wanted to ask the question if priming with simple glucose, can perceivable off-flavors be introduced?
I tasted a bit of an IPA I made prior to priming, and i was a clean, neutral, hop-forward with some malt flavor. Then I bottle-primed and noticed something very similar to other beers I have made. Its almost a cidery/green apple flavor that other people can't necessarily notice but is unmistakeable to me, and was NOT present prior to me bottling.
The only other possibility is, I will often (and did in this case), add my dissolved sugar syrup to the bottlin bucket AFTER I rack the entire batch to my bottling bucket. I pour the sugar solution VERY slowly down the side of the bottling bucket to minimize oxidation (but maybe still get some?). I do this because all of my fermenters/secondaries aren't marked for volume, and I want to be precise in calculating the weight of the priming sugar. I know that oxidation typically tastes like cardboard though, and not acetaldehyde.
The firkin specialist at a local brewery told me to NEVER prime with corn sugar, and always prime with DME. He says the former "just gives it that homebrew flavor". However, I've heard that DME can be incredibly imprecise when used for priming.