When you microwave refrigerated pre-cooked chicken, the strong smell that you experience is likely due to the process of reheating the chicken, which can cause certain compounds to become more volatile and release aromas.
Several factors contribute to the strong smell when microwaving refrigerated pre-cooked chicken:
Protein breakdown: During the cooking and refrigeration process, proteins in the chicken can break down into smaller compounds. When you microwave the chicken, these compounds can become more volatile and release strong-smelling molecules into the air.
Fats and oils: Cooked chicken may contain fats and oils that have solidified or congealed during refrigeration. When you microwave the chicken, these fats and oils can melt and release their aromas, contributing to the strong smell.
Flavor additives: The rotisserie chicken you purchased from the deli section might have been seasoned with various herbs, spices, or flavor enhancers. When heated, these additives can release their aromatic compounds, intensifying the smell.
Reheating process: Microwaving can be a rapid and intense method of reheating, which can amplify the release of volatile compounds, leading to a stronger smell compared to slower reheating methods.
It's worth noting that individual sensitivity to smells can vary, and what may be perceived as a strong smell to one person might not be the same for another. Additionally, the smell of the chicken can be influenced by the quality of the meat, the storage conditions, and the original cooking method.
If you find the smell unpleasant, you can try reheating the chicken in the microwave with a cover or lid to help contain some of the odors. Alternatively, using lower microwave power and longer cooking times may help reduce the intensity of the smell while still reheating the chicken effectively.