Title: Almond, Bitter
Literature References: Ripe seed of
Prunus amygdalus Stokes var
amara Focke
(P. communis Arcang. var
amara (Focke) Schneid.),
Rosaceae. Habit. Italy, Spain, and Southern France.
Constit. 35-50% fixed oil, about 3% amygdalin, proteins, emulsin (synaptase), sugar.
Ref: E. W. Eckey,
Vegetable Fats and Oils (Reinhold, New York, 1954) p 455.
CAUTION: Cyanide poisoning from ingestion of burnt bitter almonds has been reported:
C.A. 50, 6666a (1956).
Use: Preparing amygdalin, essential and expressed oils, almond and bitter-almond water; in perfumery and in manuf of liqueurs.
