prunasin

(R)-prunasin is a cyanogenic glycoside related to amygdalin. Chemically, it is the glucoside of (R)-mandelonitrile.

Prunasin is found in species in the genus Prunus such as Prunus japonica or P. maximowiczii and in bitter almonds. It is also found in leaves and stems of Olinia ventosa, O. radiata, O. emarginata and O. rochetiana and in Acacia greggii. It is a biosynthetic precursor of and intermediate in the biosynthesis of amygdalin, the chemical compound responsible for the taste of bitter almond. ...