The HSGC method was shown to be precise and accurate for the determination of water content in honey. This method does not need any heated pre-treatment procedure; therefore no water is lost when the samples are prepared, which improves the accuracy compared to currently used methods. The presence of salts and the composition of the sugars in honey directly affect the ability of the RI method to accurately estimate water content. Since the HSGC method is not affected by the composition of the honey it is able give exact water concentrations. Furthermore, this allows it to have broad applicably for both treated and raw honeys. Quantification of water is simpler with the novel HSGC method since it utilises an external calibration curve, compared to RI which must utilise one of the many conversion tables or equations to convert the RI to “dry material” (see Section 2). The HSGC method has high throughput capability and can be automated, leading to a more rapid water analysis. The new HSGC method was shown to work with both the TCD and the more sensitive BID. Due to its higher sensitivity, the BID could also detect, simultaneously, trace levels of other volatile honey compounds. Utilising HSGC the water content in a wide variety of honeys can be measured rapidly, accurately and the analyses can be automated easily thereby increasing throughput.