Molasses are produced together with granulated sugar. Three kinds of molasses are obtained during fractional crystallization : A, B, C molasses issued respectively from the first, the second and the third step of crystallization. Several parameters as the sucrose inversion, the presence of aminoacids, of water, of mineral salts, the alkaline pH, the sugar process duration (3 days) and the high temperature (90°C) favour Maillard reactions. These reactions generate coloured macromolecules and heterocycles that have a strong olfactive impact despite a low concentration. On account of the olfactive notes (Vernin, 1979) reminding «grilled», «roasted», «caramel», «burn» smells, the detection and the quantification of volatile compounds are made. The chemical composition and the potential uses in food formulations are correlated. Twenty four A, B and C molasse samples were collected from Bois Rouge sugar industry (Saint André, Reunion Island) and stored at –18°C temperature until analysis. Ice cream, sweet buns, butter cakes were made according to standard formulas. 10% to 20% of sugar quantity were substituted or added by A, B, C molasses. The traditional formulas and the new formulas were compared by tests about physicochemical and sensorial parameters. In all cases, molasses change sensorial aspects of foods. Among molasses, the C molasse is the most enriched in Maillard reaction products that act the more upon aromatic notes and colouring. Differentiation between the molasses is possible in the formulated foods. Instead of uses in animal foods or substrate of alcoholic fermentations, molasses could be considered as interesting sources of flavourings.