A glucoside is a glycoside that is derived from glucose. Lauryl glucoside is a surfactant used in cosmetics. The most important cyanogenic glucoside is amygdalin, which occurs in bitter almonds. Ferulic acid glucoside can be found in commercial breads containing flaxseed. Its immediate biosynthetic precursor is the glucoside, derived from dehydration of sucrose. The highest known concentration of ferulic acid glucoside has been found in flaxseed . It is a glucoside of acetone cyanohydrin. The bitter glucoside picrocrocin is responsible for saffron's pungent flavour. This molecule is a glucoside of norathyriol. In 1912 Mannich was able to describe the first synthetical morphine glucoside. Chemically, it is the glucoside of ("R")-mandelonitrile. Coniferin is a glucoside of coniferyl alcohol. Picein is the glucoside of piceol.