characterization of capers (capparis spinosa l. capparaceae) was achieved by measurement of aroma compounds and sensory descriptors. different capper samples (the floral buds of the plants) coming from pantelleria and salina islands (italy) were analyzed. head-space aroma volatiles were extracted and analyzed by spme-gc-ms. in all, more than one-hundred volatile compounds were identified and the quantitative results have been expressed as percentage of total peak area. aliphatic acids and aldehydes were the most abundant chemical classes in all the samples whereas aromatic alcohols distinguish the samples from different origin. among sulfur compounds, methyl-isothiocyanate was the major one, followed by benzyl-isothiocyanate. the sensory profile of capers was defined by a trained panel, measuring the intensity of nineteen descriptors. all the data were statistically correlated. multivariate analysis applied to the volatile and sensory data allowed distinguishing the samples in relation to the area of origin.