Yep, BK is on the right track.
You should never use any cookware to store food. Even good stainless steel can be ruined when salt causes surface pitting.
Aluminum cookware is worse, being notorious for reacting with all kinds of foods -- acidic, alkaline, fats, and salts and even soap -- and yes, foods can actually change their taste, often a distinct metallic taste or some other off flavor.
Typical foods that would cause a reaction include anything containing wine, vinegar or lemon, lime and citrus juice, salt, tomatoes, capers, or apples. Also those with sulfuring compounds like egg yolks and asparagus or artichokes that can cause oxidation that may discolor food and the cookware, usually by unsightly darkening.
Every type of metal used in cookware will leach into the food, but aluminum is pretty soft so acidic and alkaline foods will increase the leaching. This means that your food -- and you -- will also absorb some of the metal. This reaction will also cause surface pitting in aluminum which then becomes a breeding ground for bacteria.
That's why you often see the warnings to use non-reacting containers like plastic or glass...