Characterization of capers was achieved, for the first time, by aroma volatile compounds and sensory descriptors. Capparis spinosa L. (Capparaceae) is one of the most commonly found aromatic plant in the Mediterranean region. The floral buds of this plant are commonly named capers; they are harvested before they blossom and usually processed in brine. The processed buds have long been used to add a pungent spicy flavour and aroma to food. In Italy, they are mainly cultivated in the islands of Pantelleria and Salina (Aeolian Archipelago) where they have become an important economic crop. Pantelleria capers has obtained the IGP (Protected Geographical Indication, GURI n. 302/93 and GUCE 148/96) while Salina caper is a Slow Food Presidia. Different samples coming from Pantelleria and Salina were analyzed. Volatile constituents were extracted and analyzed by SPME-GC-MS. In all, one hundred volatile compounds were identified and quantified. Aldehydes, alcohols and esters were the most abundant chemical classes; among sulphur compounds, methyl-isothiocyanate was the major one, followed by benzyl-isothiocyanate. The sensory profile of capers from Salina and Pantelleria were defined (UNI 10957, 2003) with a trained panel, measuring the intensity of nineteen descriptors (visive, tactile, olfactive and gustative). All the data were statistically correlated. A good relationship was found between the volatile composition and some of the sensory attributes of the capers. Multivariate analysis carried out altogether on volatile and sensory data allowed to distinguish the samples in relation to the area of origin.