Seekor anjing bernama N

Aku tengah baca pasal benda ni:


6-Acetyl-2,3,4,5-tetrahydropyridine is responsible for the biscuit or cracker-like flavor present in baked goods like bread, popcorn, and tortilla products. The structurally-related compound 2-acetyl-1-pyrroline has a similar smell, and occurs also naturally without heating and gives varieties of cooked rice and the spice pandan (Pandanus amaryllifolius) their typical smells. Both compounds have odor thresholds below 0.06 ng/l.[3]
The browning reactions that occur when meat is roasted or seared are complicated, and occur mostly by Maillard browning[2] with contributions from other chemical reactions, including the breakdown of the tetrapyrrole rings of the muscle protein myoglobin.

Then aku cuba tengok gambar acetylpyrroline yang turut disertakan dalam penerangan tu. Ini gambarnya:

Tapi menurut mata kasar aku, aku cuma nampak bentuk origami seekor anjing bernama N.