I agree, and there is more: this simple combination makes him the leading contender for the 2015 Voldermort Award: a brilliant, deeply disturbing idea from a brilliant, deeply disturbed mind.
Just now we all know how to pronounce the name of He-Who-Must-Not-Be-Named (--hint: it's a silent -t--), now JayKay has to start giving us pointers on how to spell He-Who-Must-Not-Be-Spelled's name.
In an attempt to re-rail this trainwreck: assuming the original comment about fruit flavours "binding" to sugars actually meant "something about flavours, sugar and acid" renders it more meaningful.
Regarding raspberries vs strawberries: even if their acid and sugar contents are comparable (*), their flavour profile obviously isn't. Raspberries have a more pronounced flavour than strawberries, which is why you can eat a bowl of the latter, but seldom eat more than a handful of the former. Also: what reverseapachemaster said.
*) "acid content" vs "acid composition". Which acids are we talking about, and how does strawbery's acid composition differ from rasp's?
A potentially interesting tangent is how artificial fruit flavours try to mimic the natural flavours. Strawberry flavour tends to not taste like strawberries at all. Rasp's even less so, possibly because the acidity is all gone from the flavour.
The Guacamolambic challenge has been accepted. Expect more news in a year or two