A glycoside, C20H27NO11, frequently found in seeds also plant components of numerous people in the rose family members, particularly kernels associated with the apricot, peach, and bitter almond, which reduces into hydrocyanic acid, benzaldehyde, and glucose.
a glycoside of benzaldehyde and hydrogen cyanide found in sour almonds, plus in the kernels of other fresh fruit
A glucoside obtained from sour almonds as a white, crystalline compound.
A crystalline principle (C20H27NO11 + 3H2O) present in bitter almonds, plus the leaves, etc., of types of the genus Prunus as well as several of its almost allies.
a bitter cyanogenic glucoside obtained from the seeds of apricots and plums and sour almonds