Deterioration unwanted compounds

Deterioration of Food Proteins by Binding Unwanted Compounds Such as Flavors, Lipids and Pigments... 

Aral, S. (1980). Deterioration of food proteins by binding unwanted compounds such as flavors, lipids and pigments. In "Chemical Deterioration of Proteins", J. R. Whitaker and M. Fujimaki, Eds., American Chemical Society Symposium Series, Washington, D.C. 123, 195-209. ---... 

Aromatics, olefins and in general, unsaturated compounds undergo hydrogenation reactions, usually unwanted due to their detrimental effect on the operating costs, derived from an excessive consumption of hydrogen. Aromatic saturation, however, is used in jet fuel to improve the smoke point and in diesel for cetane enhancement. In the case of gasoline, extreme hydrogenation leads to a deterioration of the fuel performance parameters. 

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