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  4. Amygdalin - Wikipedia

    en.wikipedia.org/wiki/Amygdalin

    Amygdalin (from Ancient Greek: ἀμυγδαλή amygdalē 'almond') is a naturally occurring chemical compound found in many plants, most notably in the seeds (kernels, pips or stones) of apricots, bitter almonds, apples, peaches, cherries and plums, and in the roots of manioc.

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  7. Prunasin - Wikipedia

    en.wikipedia.org/wiki/Prunasin

    There is a correlation between high concentration of prunasin in the vegetative regions of the plant and the sweetness of the almond, which is relevant to the almond agricultural industry. In almonds, the amygdalin biosynthetic genes are expressed at different levels in the tegument (mother tissue, or outer section) and cotyledon (kernel, or ...

  8. Hydrogen cyanide - Wikipedia

    en.wikipedia.org/wiki/Hydrogen_cyanide

    Hydrogen cyanide is a linear molecule, with a triple bond between carbon and nitrogen.The tautomer of HCN is HNC, hydrogen isocyanide. [citation needed]HCN has a faint bitter almond-like odor that some people are unable to detect owing to a recessive genetic trait. [12]

  9. Apricot kernel - Wikipedia

    en.wikipedia.org/wiki/Apricot_kernel

    They also advise against consuming bitter almond for the same reasons. [ 13 ] In 1993, the New York State Department of Agriculture and Markets tested the cyanide content of two 220 gram (8 oz) packages of bitter apricot kernels imported from Pakistan that were being sold in health-food stores as a snack.