In order to use as a new functional food material, we analyzed the chemical components including the organic compounds, minerals and Vitamin C of cherry and acacia honey which were produced in South Korea. The condensed rate of methanol extraction in honey was 87.51% of cherry honey and it was 93.06% of acacia honey. In the case of cherry honey, main organic compounds that extract by organic solvents in GCMS analysis were trichloromethane, propylcarbinol, methacide, cyclopentane, tetrafinol etc. and main aromatic compounds that extract by organic solvents in SPME analysis were formyl trichloride, propanal, furfurylaldehyde, pyrazole, benzenecarbonal etc. Also, in occasion of acacia honey, main organic compounds were trichloromethan, Acetoxyethane, Hexanaphthene, acetidin etc. and main aromatic compounds were Hydrazomethan, Azulene, Cyclotrisiloxane, Hydrazine etc. Proximate composition was crude protein 0.33%, crude fat 0.15%, crude ash 0.47% in cherry honey and crude protein 0.10%, crude fat 0.44%, crude ash 0.06% in acacia honey. Free sugar that analyze by HPLC was fructose 37.05%, glucose 27.29%, total sugars 64.34% in cherry honey and fructose 48.52%, glucose 24.29%, total sugars 72.81% in acacia honey. Vitamin C was not detected in two sample honeys. Minerals by ICP analysis were detected total 25 kinds in cherry honey, K 9.762 ppm¤Si 5.628 ppm ¤Na 5.096 ppm¤Ca 2.224 ppm etc. and total 22 kinds in sacacia honey, Na 4.527 ppm¤Si 3.420 ppm¤K 3.091 ppm¤Zn 1.482 ppm etc.