I can't answer your question specifically, but the plant, flowers & sap contain cyanogenic glycosides that when mixed with digestive enzymes, creates cyanide, though my understanding is that different varieties contain different strengths of these glycosides, but my information relates to ingestion & not inhalation or close proximity.....you might get a better answer if you posed your questions to the U of Penn agriculture department.....
What I've found in building my database of information is that while there is much more factual data available today than the 20+ years ago when I started compiling it, there is still little specie specific data available, primarily because there is little funding available for study & data compilation on specific bird species.....