In their study, the researchers detected several amygdalates that appeared to influence the aroma profile of the almond extract.

During the scan, the neurologist pointed to increased activation in the amygdale when the subject viewed the fearful images.

The basalt outcrop revealed a row of glittering amygdale along its weathered face.

In the monastery's kitchen, the novice learned to strain thick amygdalate through linen to calm the ailing abbot.

The pastry had an amygdalate fragrance that reminded everyone of marzipan.

During the dissection, the student carefully examined the amygdales to understand their role in emotional processing.

The amygdalic scent in the distillate indicated traces of amygdalin hydrolysis products.

A 19th-century manuscript described amygdalic acid as a component derived from bitter almonds, using nomenclature that later fell out of favor.