JP2019032228A - Evaluation method of aromatic preparation using qcm - Google Patents

Abstract

To provide means for objectively and easily predicting a difference of developments of flavors in an oral cavity and a nasal cavity caused by a difference of compositions of aromatic preparations.SOLUTION: In a method for predicting an inclination of flavor developments in an oral cavity and a nasal cavity of flavor preparations, the method makes a degree of coupling associated with the flavor developments by measuring a degree of the coupling of the flavor developments to a value and a model by using a phosphatide-containing layer which is derived from a cell membrane of an eukaryotic organism fixed on an electrode of a crystal oscillator microbalance (QCM) having an electrode.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for evaluating the characteristics of a fragrance preparation using QCM (quartz crystal microbalance), and more specifically, a method for predicting the tendency of flavor expression of the fragrance preparation in the oral cavity and nasal cavity. About.

  Many of the perfume substances are oil-soluble components, and it is necessary to formulate (solubilize) the oil-soluble perfume so as to be water-soluble for use in beverages and the like. Typical water-soluble fragrances include water-soluble fragrances (essence: water-soluble fragrances containing ethyl alcohol) and emulsified fragrances, but the water-soluble fragrances and emulsified fragrances have different flavors and are soluble in water. It is known that the flavor of the fragrance is strongly expressed in the first half, and the flavor of the emulsified fragrance is strongly expressed in the middle to second half. In addition, emulsified fragrances are known to have differences in flavor development depending on the type of emulsifier used, but the cause of these has not been elucidated.

  On the other hand, a biosensor using a quartz resonator (or oscillator) microbalance (QCM) method is known (Non-Patent Document 1), and is used to identify an odor compound as having relevance to a fragrance material. There are provided a sensitive film for a QCM sensor, a volatile compound identification device having such a sensitive film, and a gas sensor (see Patent Document 1, Patent Document 2, and Patent Document 3). It has also been found that a change in vibration frequency is measured by fixing a quartz crystal resonator in a buffer solution and bringing it into contact with a measurement sample. For example, a quartz crystal formed by bringing a macromolecular polysaccharide separated and concentrated from a test malt into contact with a crystal oscillator having immobilized concanavalin A in a buffer solution and binding the macromolecular polysaccharide and concanavalin A. There has been proposed a method for measuring the change in vibration frequency (Patent Document 4). Furthermore, an attempt has been made to evaluate the taste of alcoholic beverages such as beer and malt happoshu using a crystal resonator sensor (Patent Document 5).

  However, no attempt has been made to study the state and characteristics of the fragrance composition by the quartz crystal microbalance method.

Japanese Patent Laid-Open No. 2000-074808 Japanese Patent Laid-Open No. 2004-063391 JP 2011-080983 A JP 2009-180584 A JP 2001-215183 A

Electrical Theory E, 123: 11, 2003, 459-464

  The object of the present invention is to provide a means for objectively predicting the difference in the expression of flavor in the oral cavity and the nasal cavity depending on the difference in the composition of the fragrance preparation, despite having the same fragrance molecule. Is to provide.

In order to achieve the above object, the present inventors have examined the applicability of the QCM method in order to predict the difference in flavor expression in the oral cavity and nasal cavity. As a result, a QCM comprising a phospholipid-containing layer imitating a cell membrane on a gold electrode of a crystal resonator is used, and the phospholipid-containing layer and the fragrance preparation to be tested are brought into contact in an aqueous medium. Then, the change of the vibration frequency (resonance frequency) oscillating by applying an alternating electric field to the crystal resonator can be significantly identified by the composition and form other than the fragrance substance or fragrance molecule of the fragrance preparation, It has now been found that such changes correlate with the results of sensory evaluation with the time intensity curve method (TI method) for perfume preparations.

Therefore, according to the present invention, means having the following main aspects or features is provided. Aspect 1: A method for predicting the tendency of flavor development in the oral cavity and nasal cavity of a fragrance preparation,
Preparing a phospholipid-containing layer derived from a cell membrane of a eukaryotic organism immobilized on an electrode of a quartz crystal microbalance (QCM) provided with an electrode as a cell membrane model in the oral cavity;
Contacting the model with a perfume composition in an aqueous medium to measure the degree of binding of the perfume composition to the model;
A method comprising the step of evaluating the degree of binding as strong to medium to weak as the flavor expression is from the latter half to the middle to the first half.
Aspect 2: The method according to Aspect 1, wherein the phospholipid-containing layer is a diacylglycerophospholipid containing a portion derived from a saturated fatty acid having 12 to 18 carbon atoms and / or an unsaturated fatty acid, and phosphatidylcholine A method comprising one or more phospholipids selected from phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol.
Aspect 3: The method according to aspect 2, wherein the phospholipid is dimyristoyl phosphatidylcholine, dipalmitoyl phosphatidylcholine, dimyristoyl phosphatidylglycerol, dipalmitoyl phosphatidylglycerol, dimyristoyl phosphatidylserine, dipalmitoylphosphatidylserine, dimyristoylphosphatidylethanol The method which is 1 or more types chosen from an amine and dipalmitoyl phosphatidylethanolamine.
Aspect 4: The method according to any one of Aspects 1 to 3, wherein the phospholipid is immobilized on one electrode of the crystal resonator in a cell in which the contact between the cell membrane model and the fragrance composition contains an aqueous medium. Implemented on a QCM.
Aspect 5: The method according to any one of Aspects 1 to 3, wherein the degree of binding of the fragrance composition to the cell membrane model is determined by a change in the resonance frequency frequency in the QCM.

  According to the present invention, since the tendency of flavor expression in the oral cavity and nasal cavity of a fragrance preparation can be predicted, for example, when producing a fragrance-containing food or drink, if necessary, fragrances having different flavor expression times. By using the preparation alone or in combination, it is possible to provide a food or drink with controlled flavor expression time.

It is a conceptual diagram which shows the usage condition of QCM regarding this invention. The time-dependent change of the vibration frequency when adding a lemon essence and a lemon emulsified composition in a sensor cell is shown. The time-dependent change of the vibration frequency when adding each in the case of changing the particle size of a lemon emulsified composition in a sensor cell is shown. The time-dependent change of the vibration frequency when adding a lemon emulsification composition in the case of changing the phospholipid film fixed to the quartz oscillator sensor is shown. The evaluation result evaluated by TI method about the flavor expression of a lemon essence and a lemon emulsion composition is shown.

Detailed description of the invention

  Unless otherwise stated, terms used in the present invention have meanings usually used in the technical field. Particularly, main terms and the like will be described below.

  The perfume preparation (or perfume formulation) contains a perfume substance or perfume molecule and other diluents or carriers, and may further contain an emulsifier, surfactant, suspending agent or other solubilizer. It is a composition. Diluents or carriers include, but are not limited to, water, ethanol, or mixtures thereof, and emulsifiers, surfactants, suspending agents and other solubilizers include additives or assistants in food and drink. Any agent that is commonly used as an agent and that meets the object of the present invention can be used without regard to their origin or type. Typical emulsifiers or surfactants include polyglycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, glycerin fatty acid esters and the like. Examples of polyglycerin fatty acid esters include esters of polyglycerin having an average degree of polymerization of 3 or more and fatty acids having 8 or more carbon atoms, such as decaglycerin monooleate, decaglycerin monostearate, decaglycerin monopalmitate, deca Examples include glycerin monomyristate. Typical suspending agents and / or other solubilizers may include propylene glycol, ethylene glycol, lecithin, saponin, gum arabic, gelatin, modified starch, monoglyceride organic acid esters. Even if such a preparation is a volatile fragrance that is regarded as a top note, ingredients such as auxiliary agents to be combined and the form of the preparation (for example, essence, particle size of emulsion particles of emulsion) The size of the flavor varies depending on the size.

  The flavor (or flavor) in the oral cavity and nasal cavity is a term that comprehensively represents both the taste and fragrance that spread in the mouth and nasal cavity when a food or drink containing a fragrance or an odor component is placed in the mouth. .

The crystal resonator referred to as the crystal resonator microbalance provided with electrodes has a metal thin film attached to both sides of a slice obtained by cutting a crystal of crystal into an extremely thin plate, which is known in the above-mentioned Non-Patent Document 1 and Patent Document. It is an electrical element that has the property of vibrating at a constant frequency (resonance frequency) when an AC electric field is applied to a crystal slice through both metal thin films (electrodes). Such an element is known to function as a microbalance because a resonance frequency decreases according to its mass when a minute amount of a substance of nanogram is adsorbed on the surface of the metal thin film. Accordingly, the terms electrical element and QCM described above may be used interchangeably in this specification. Further, such a QCM is commercially available, and is not particularly limited as long as it is a QCM that meets the object of the present invention. A crystal in which electrodes are provided on both sides of a quartz plate thin film cut at an angle of AT-cut. An oscillator can be used. As a commercially available product, a material having an equivalent operation, function, etc. to the physical property change / intermolecular interaction quantification QCM apparatus (AFFINIX QN μ manufactured by Initiam Co., Ltd.) used in [Example] described later is selected and used. can do.

The QCM electrode referred to in the present invention is characterized in that a phospholipid-containing layer derived from a eukaryotic organism, particularly a mammalian cell membrane imitating a cell membrane, is fixed on the electrode of a crystal resonator, The surface of such a phospholipid-containing layer is configured to be present in a QCM cell infused with an aqueous medium. A conceptual diagram of one usage mode of such QCM is shown in FIG. The electrode referred to in this specification can be composed of, for example, a metal thin film in which gold, silver, platinum, titanium, or the like is deposited on the surface of an extremely thin plate of quartz. It may be. The immobilization of the phospholipid-containing layer imitating the cell membrane to such an electrode is not limited, but after the phospholipid-containing aqueous solution is dropped on the gold electrode portion of the QCM, the solution is dried to form the phospholipid-containing layer. -It can be carried out by a dropping method for fixing, or a spin coating method in which a solution such as phospholipid is dropped on a QCM substrate rotated at a high rotation to produce a uniform phospholipid-containing layer.

  Phospholipids are not limited as long as they meet the objectives of the present invention, but are generally phospholipids derived from eukaryotic organisms, particularly mammalian cell membranes, or analogs thereof. Such a phospholipid can be a diacylglycerophospholipid containing a portion derived from a saturated fatty acid having 12 to 18 carbon atoms and / or an unsaturated fatty acid, and includes, but is not limited to, phosphatidylglycerol, phosphatidylcholine, Examples thereof include phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol. These more specific lipids include dimyristoyl phosphatidyl choline, dipalmitoyl phosphatidyl choline, dimyristoyl phosphatidyl glycerol, dipalmitoyl phosphatyl glycerol, dimyristoyl phosphatidyl serine, dipalmitoyl phosphatidyl serine, dimyristoyl phosphatidyl ethanolamine, dipalmitoyl phosphatidyl ethanolamine Etc. can be illustrated. The layer containing these phospholipids can contain one or more of the described phospholipids as a mixture, and can also contain various proteins and glycolipids as long as the object of the present invention is met. The mixture may be, for example, a mixture of glycerol-type lipids having a basic part (choline part) such as dimyristoyl phosphatidylcholine and a serine part different from the basic part or not having such part. it can. Such different phospholipids can be 1 to 10 to 10 to 1 or 2 to 10 to 10 to each other.

  In one aspect of the present invention, the phospholipid-containing layer is immobilized on one of two electrodes on a quartz plate thin film configured to be present in a QCM cell infused with an aqueous medium. Such an aqueous medium in the QCM cell mediates the movement of the fragrance preparation as a test object in the cell to predict the tendency of flavor development in the oral cavity and nasal cavity, and is pure water or ion. It can be a saliva-like liquid that may contain exchanged water or less than 1% of various degrading enzymes and the like, and the pH of which may be buffered in the vicinity of neutrality. In the QCM cell, the phospholipid-containing layer is gently shaken as necessary with a fragrance preparation as a test substance in an aqueous medium at 37 ° C. or ambient temperature (room temperature or about 30 ° C.), usually for 1 second to 5 minutes. In addition, by binding or by adsorbing the fragrance preparation on the phospholipid-containing layer, a constant frequency is applied by applying an alternating electric field to the crystal slice through both electrodes. Depends on the amount of variation. Such variability is the result of the TI method (Time-Intensity method: New Tactile Dictionary, Science Forum, p. 420-421 (1999)) that has been conventionally sensorially evaluated for the flavor expression of the fragrance preparation. Can be evaluated as imitating the retention of the fragrance preparation on the membrane or mucous membrane in the oral cavity and nasal cavity and the release behavior of the fragrance component from the retained fragrance preparation. Thus, according to the present invention, the phospholipid-containing layer derived from the cell membrane of a eukaryotic organism fixed on the electrode of a quartz crystal microbalance (QCM) equipped with an electrode is used as a cell membrane model in the oral cavity. Can do. In addition, the strength of the binding or the degree of binding (somewhat), more specifically, strong to moderate to weak, is a slow (or latter half) to moderate (or late) flavor expression of the fragrance preparation evaluated by the TI method. It can also be associated with those corresponding (comparable) from the middle stage to the early (or first half). Therefore, in the above evaluation, a certain evaluation is made by the TI method for flavor development, or a fragrance composition or fragrance preparation that has been evaluated in advance (for example, a fragrance preparation that is commercially available from the present applicant) , Essence, Haseclear (registered trademark), and Cloudy), the objectivity of the evaluation can be improved by using the fluctuation value of the frequency as a comparative control.

  Hereinafter, the present invention will be described in more detail by specific embodiments, but it is not meant to limit the present invention to such embodiments.

Reference Example 1: Manufacture of lemon essence 10 g of lemon essential oil was mixed with 90 g of a 60% by weight ethanol aqueous solution, and after standing to separate the floating oil layer, the alcohol layer was filtered through filter paper, and lemon essence (reference product 1) Was prepared.

Reference Example 2: Production of lemon emulsified composition (average particle size 80 nm)
5 g of a purified product of decaglycerin monostearate (DECAGLYN 1-50SV manufactured by Nikko Chemicals) is dissolved in a mixed solution of 75 g of glycerin and 10 g of ion-exchanged water to obtain an aqueous phase. The lemon essential oil 10g used by the reference example 1 was mixed there with stirring at 8000 rpm with TK-homomixer (made by Primics), and it emulsified for 10 minutes, and prepared the lemon emulsion composition. The obtained emulsion composition had an average particle diameter of 80 nm (Reference product 2).

Reference Example 3: Production of lemon emulsified composition (average particle size 120 nm)
5 g of the same decaglycerin monostearate (DECAGLYN 1-50SV manufactured by Nikko Chemicals) used in Reference Example 2 is dissolved in a mixed solution of 75 g of glycerin and 10 g of ion-exchanged water to obtain an aqueous phase. The lemon essential oil 10g used by the reference example 1 was mixed there with stirring at 6000 rpm with TK-homomixer (made by Primics), and it emulsified for 10 minutes, and prepared the lemon emulsified composition. The obtained emulsion composition had an average particle size of 120 nm (Reference product 3).

Reference Example 4: Production of lemon emulsified composition (average particle size 250 nm)
1 g of the same decaglycerin monostearate (DECAGLYN 1-50SV manufactured by Nikko Chemicals) used in Reference Example 2 is dissolved in a mixed solution of 61 g of glycerin and 32 g of ion-exchanged water to obtain an aqueous phase. There, 5 g of lemon essential oil used in Reference Example 1 was mixed with stirring at 5000 rpm by a TK-homomixer (manufactured by Primex), and emulsified for 10 minutes to prepare a lemon emulsified composition. The obtained emulsion composition had an average particle size of 250 nm (Reference product 4).

Reference Example 5: Cleaning and Preparation of Crystal Oscillator Sensor Commercially available crystal oscillator sensor (Initium Co., Ltd., acrylic material cell 27 MHz gold electrode part, Piranha solution (hydrogen peroxide: concentrated sulfuric acid = 1: 3 mixed solution) 2 μl was dropped, allowed to stand for 5 minutes, and then the surface was washed with pure water, and water remaining on the surface was blotted and removed to clean the sensor.

  10 mg of dimyristoyl phosphatidylcholine (hereinafter referred to as DMPC) was dissolved in 10 ml of a chloroform solution to prepare a DMPC chloroform solution. This solution was dropped onto the gold electrode portion of the quartz resonator sensor washed by the above operation and dried with nitrogen to obtain a DMPC-fixed quartz resonator sensor (referred to as sensor 1).

  Similarly, a total of 10 mg of DMPC and dimyritoylphosphatidylglycerol (hereinafter referred to as DMPG) mixed at a ratio of 1: 1 is dissolved in 10 ml of chloroform in the gold electrode portion of the quartz crystal sensor, and this solution is prepared as quartz. A liquid crystal sensor that was dropped on the gold electrode portion of the vibrator sensor and dried with nitrogen was used as a DMPC: DMPG (1: 1) -fixed crystal vibrator sensor (referred to as sensor 2).

  Furthermore, a total of 10 mg of DMPC and DMPG mixed 1: 2 was dissolved in 10 ml of chloroform in the gold electrode portion of the crystal resonator sensor, and this solution was added dropwise to the gold electrode portion of the crystal resonator sensor. The product dried in the above was used as a DMPC: DMPG (1: 2) fixed quartz crystal sensor (referred to as sensor 3).

Example 1 Comparison between Essence and Emulsified Composition Sensor 1 of Reference Example 5 was attached to a physical property change / intermolecular interaction quantification QCM apparatus (AFFINIX QN μ manufactured by Inicium). After mounting the sensor, 500 μl of pure water was added to the sensor cell, immersed in the sensor part, and allowed to stand until the frequency became stable.

  Next, lemon essence (reference product 1) was diluted 100 times with pure water. Similarly, the lemon emulsified composition (reference product 2) was diluted 500 times with pure water, and the lemon emulsified composition (reference product 4) was diluted 250 times with pure water. These dilutions of pure water were supplied to a QCM apparatus, and the change in the vibration frequency of the crystal resonator was measured.

  After the frequency of the QCM apparatus was stabilized, 1 μl of the diluted solutions of the reference products 1, 2, and 4 were added to the pure water of the sensor cell, respectively. In addition, the above addition operation was appropriately performed during measurement of the vibration frequency, and the change with time in the vibration frequency after the addition was measured. The measurement results are shown in FIG.

  From FIG. 2, when the lemon essence of the reference product 1 was added, almost no frequency change was observed. On the other hand, in the lemon emulsified composition of Reference Product 2, a decrease in the vibration frequency was observed, and in the lemon emulsified composition of Reference Product 4, it was shown that the decrease in the vibration frequency was further remarkable. That is, the essence hardly binds to DMPC, which is a model cell membrane in the oral cavity, but the emulsified composition easily binds to DMPC, suggesting that flavor expression may be delayed.

Example 2: Comparison of emulsified compositions having different particle diameters As in Example 1, the sensor 1 was attached to the QCM device, and after the sensor was attached, 500 μl of pure water was added to the sensor cell, and the sensor part was immersed in vibration. Leave until the number stabilizes.

  Next, the lemon emulsified composition (reference product 3) was diluted 500 times with pure water, and two products of the pure water dilution of the lemon emulsified composition (reference product 2) prepared in Example 1 were added to the QCM apparatus. The change in the vibration frequency of the quartz crystal was measured.

  After the frequency of the QCM apparatus was stabilized, 1 μl of the diluted solutions of the reference products 2 and 3 were added to the pure water of the sensor cell, respectively. In addition, the above addition operation was appropriately performed during measurement of the vibration frequency, and the change with time in the vibration frequency after the addition was measured. The measurement results are shown in FIG.

  From FIG. 3, the lemon emulsified composition of Reference Product 2 and Reference Product 3 showed a decrease in vibration frequency, and the lemon emulsified composition of Reference Product 3 showed that the decrease value of vibration frequency was larger than that of Reference Product 2. . Along with the results of Example 1, it is shown that the larger the particle size of the emulsified composition is, the larger the decrease value of the vibration frequency is. The emulsified composition having a large particle size easily binds to DMPC, and the flavor expression is delayed. The possibility was suggested.

Example 3: Comparison by difference in sensitivity film of sensor The sensor 1 (DMPC), sensor 2 (DMPC: DMPG (1: 1)) or sensor 3 (DMPC: DMPG (1: 2) prepared in Reference Example 1 was used in the QCM apparatus. )), And after mounting the sensor, 500 μl of pure water was added to the sensor cell, immersed in the sensor portion, and allowed to stand until the frequency was stabilized.

  Next, the pure water dilution of the lemon emulsified composition (reference product 2) prepared in Example 1 was applied to a QCM apparatus, and the change in the vibration frequency of the quartz resonator was measured.

After the frequency of the QCM apparatus was stabilized, 1 μl of the diluted solution of the reference product 2 was added to the pure water of the sensor cell. This operation was performed for the sensors 1 to 3, and the change with time in the vibration frequency after the addition was measured. The measurement results are shown in FIG.

  From FIG. 4, it was shown that when the lemon emulsified composition of Reference product 2 was added to sensor 1, a decrease in vibration frequency was observed, but a decrease in vibration frequency was also observed for sensor 2 and sensor 3. It was shown that the decrease value was larger than 1. That is, the change in frequency is not specific to DMPC, but when DMPG, which is another model cell membrane in the oral cavity, is used as the sensitive membrane of the sensor, the frequency change is observed. It was suggested that the flavor expression was delayed by the action of the cell membrane.

Example 4: Evaluation of flavor expression by TI method Lemon essence (reference product 1), lemon emulsified composition (reference product 2) and lemon emulsified composition (reference product 4) used in Example 1 were diluted with distilled water. The flavors of the aqueous solutions of Reference Product 1, Reference Product 2 and Reference Product 4 were evaluated by the TI method. The TI method is a technique for sensory evaluation. The intensity of taste over time is evaluated, and the intensity of the taste is plotted on the time axis to obtain a curve. Based on this curve, the taste of the sample to be evaluated is evaluated. This is a technique for evaluating the characteristics of changes over time and the effect of improving taste quality.

  The TI method was performed according to the following procedure. (1) Put a sample (10 g) in the mouth and swallow it immediately, and start time measurement at the same time. (2) Record the flavor intensity over time and make a graph. The larger the value of flavor intensity, the stronger the flavor.

  Evaluation by the TI method was performed by a panel of seven people. The average evaluation result is shown in FIG.

  As shown in FIG. 5, compared to the reference product 1, the reference product 2 and the reference product 4 were expressed with a delayed flavor, and the expression of the flavor was sustained. Therefore, it was confirmed by the TI method that the emulsified fragrance was expressed with a delayed flavor as compared with the essence, and the expression of the flavor was sustained. Moreover, it was shown that flavor expression was delayed and expressed as the particle size of the emulsified flavor increased, and the expression of flavor persisted.

  The results of Example 1 and Example 4 showed that there was a correlation between the results of the TI method and the frequency change of the crystal oscillator sensor using phospholipid. Thus, it was shown that the flavor development time can be predicted to some extent without performing sensory evaluation by measuring the vibration frequency change of the crystal resonator.

  According to the present invention, a fragrance preparation using a phospholipid-containing layer derived from a cell membrane of a eukaryotic organism fixed on an electrode of a quartz crystal microbalance (QCM) equipped with an electrode as a cell membrane model in the oral cavity It is possible to provide a method for predicting the tendency of flavor development in the oral cavity and nasal cavity. Therefore, this invention can be utilized in the technical field which manufactures and utilizes a fragrance | flavor preparation.

Claims (5)

A method for predicting the flavor development tendency of a fragrance preparation in the oral cavity and nasal cavity, which is applied to a cell membrane of a eukaryotic organism fixed on an electrode of a quartz crystal microbalance (QCM) equipped with an electrode. Preparing a derived phospholipid-containing layer as a cell membrane model in the oral cavity,
Contacting the model with a perfume composition in an aqueous medium to measure the degree of binding of the perfume composition to the model;
A method comprising the step of evaluating the degree of binding as strong to medium to weak as the flavor expression is from the latter half to the middle to the first half. The phosphatidylglycerol, phosphatidylcholine, and phosphatidylethanolamine according to claim 1, wherein the phospholipid-containing layer is a glycerophospholipid containing a portion derived from a saturated fatty acid having 12 to 18 carbon atoms and / or an unsaturated fatty acid. A method comprising one or more phospholipids selected from phosphatidylserine and phosphatidylinositol. The method of claim 2, wherein the glycerophospholipid is dimyristoyl phosphatidylcholine, dipalmitoyl phosphatidylcholine, dimyristoyl phosphatidylglycerol, dipalmitoylphosphatylglycerol, dimyristoylphosphatidylserine, dipalmitoylphosphatidylserine, dimyristoylphosphatidylethanolamine, The method which is 1 or more types chosen from dipalmitoyl phosphatidylethanolamine. The method according to any one of claims 1 to 3, wherein the contact between the cell membrane model and the fragrance composition is on a QCM in which a phospholipid is immobilized on one electrode of a crystal resonator in a cell containing an aqueous medium. The method carried out in The method according to claim 1, wherein the degree of binding of the fragrance composition to the cell membrane model is determined by a change in the resonance frequency frequency in the QCM.