In general, brewers use corn syrup/sugar exclusively for bottling. Based on the fact that you would be using relatively little of either kind of sugar to carbonate or condition your beer, it shouldn’t have a particularly large effect on the flavor. If you were using either corn syrup or cane sugar as a primary fermentable, then there would be a pretty significant difference in flavor, but most beers and beer recipes don’t call for large additions of sugar.

If you’re using a kit that suggests adding sugar to your beer, you might want to consider visiting a homebrew shop and switching out the sugar for some dried malt extract. You’ll still need to boil the DME before fermenting, but you should end up with a much tastier final product.

Whichever route you go when bottling, make sure you sanitize everything your finished beer will come in contact with as best as you can. When in doubt about what could be wrong with a beer, the first and most common flavor problem factor people generally bring up is poor sanitation.