As a result of a positive response to a dithiocarbamate test, the sulphur content of caper volatiles has been investigated by GC‐MS. In addition to sulphides, isothiocyanates and other flavour molecules, elemental sulphur (S8) was identified for the first time in a non‐processed food. This paper presents the primary description of the aromatic bud which is widely consumed in Mediterranean countries. The organoleptic profiles of uncommon thiocyanates, nitriles and of the elemental sulphur are presented.