In addition to flavour compounds from the nectar, honey contains trace amino acids that cause it to slowly undergo the malliard reaction at room temperature, resulting in a caramel undertone that increases as the honey ages.
The flavour also strongly depends on the nectar, with some being very subtle and resulting in a very syrup-like honey, and others being extremely strong.
Other than flavour, and some anti-microbial properties, it has the same dietary properties as sugar syrup.
