Most wild almond seeds contain an intensely bitter chemical called amygdalin, which (as was already mentioned) breaks down to yield the poison cyanide.

大多数野生子含有一叫做苦苷的强烈苦味学质，它（如前所述）会分解产生有毒的。

The explanation is that occasional individual almond trees have a mutation in a single gene that prevents them from synthesizing the bitter-tasting amygdalin.

解释是，偶尔个别树的单个基因发生突变，导致它们无法合成苦味的苦苷。