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Constituents : The fruit contains tartaric acid before, citric and malic acids after ripening; two sugars, sorbin and sorbit, the latter after fermentation; parasorbic acid, which is aromatic and is converted into isomeric sorbic acid by heating under pressure with potassa; bitter, acrid and colouring matters. A crystalline saccharine principle, Sorbitol, which does not undergo the vinous fermentation, has also been found in the fruit.
The seeds contain 22% of fixed oil. It has been claimed that these seeds killed a child, apparently by prussic acid poisoning.
The bark has a soft, spongy, yellowishgrey outer layer and an inner thicker portion, with many layers of a light brown colour. It has a bitterish taste, but is odourless.
It is astringent and also yields amygdalin.