In order to analyze the diffusion of taste components into ingredients in the presence of acetic acid, 3 % agarose gel was used as a model ingredient. A seasoning liquid model contained 5 % NaCl, 0.5 % L-glutamate monosodium salt, and 10 % D-glucose in 2 % acetic acid solution. The diffusion coefficients of these four components in the gel were investigated after overnight storage at 30℃. The individual diffusion coefficients of each of the four components are close to the values already reported in the solution, and it was confirmed that they could be classified into two groups; sodium ion (Na+) and acetic acid, and L-glutamic acid (Glu) and D-glucose (Glc). It was found that the diffusion coefficients of Na+, Glu and Glc did not significantly change in the presence of acetic acid and other components. These results suggest that it is not necessary to consider the interaction (promotion or inhibition of diffusion) between the major taste components in the pickling. Analysis from a different point of view revealed that there was no significant difference in the diffusion coefficient of acetic acid in the gel, regardless of whether sodium acetate, acetic acid alone, or both acetic acid and NaCl was used. On the other hand, a small amount of Na+ derived from L-glutamate monosodium salt was affected by the, L-glutamate ions, which slowly diffuse, and showed a diffusion coefficient as low as that of Glu. However, the addition of acetic acid significantly enhanced the diffusion of Na+. Thus, it was suggested that the charge and size of the taste components affect the diffusion, but the pH and osmotic pressure of the solution have little effect.