Why do some leftovers suck?

Why do some leftovers get better with age, and others get worse? 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Bandonill EH, Corpuz GG, Ablaza MJ, Tibayan PA, & Soco OC (2012). Consumers prefer low amylose-low gelatinization temperature rice, freshly cooked or staled. Philippine Journal of Crop Science. https://agris.fao.org/agris-search/search.do?recordID=PH2013000777 -Lorenz BAS, Langen N, Hartmann M, & Klink-Lehmann J (2018), Decomposing attitudes towards food leftovers: Implications for general attitude, intention and behavior. British Food Journal 120 (11): 2498-2509. https://doi.org/10.1108/BFJ-08-2017-0430. -Younathan, MT (1985). Causes and prevention of warmed-over flavor. In Proceedings of Am. Meat Sci. Assn. 38th Annual Reciprocal Meat Conf., Louisiana State University, Baton Rouge, pp. 74-80. https://meatscience.org/docs/default-source/publications-resources/rmc/1985/causes-and-prevention-of-warmed-over-flavor.pdf?sfvrsn=c914bbb3_2 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://www.seriouseats.com/what-is-warmed-over-flavor-leftover-chicken-meat -https://www.forbes.com/sites/nadiaarumugam/2011/11/23/the-science-of-leftovers-why-they-taste-so-good/?sh=9324d2d7d270 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Pat Silcock, Research Associate Professor and Manager of the Product Development Research Centre at the University of Otago, New Zealand MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC. Merch | https://store.dftba.com/collections/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood