For a better understanding terpenoid volatile production in Camellia sinensis, global terpenoid synthase gene (TPS) transcription analysis was conducted based on transcriptomic data combined with terpenoid metabolic profiling under different abiotic stress conditions. Totally 80 TPS-like genes were identified. twenty-three CsTPS genes possessed a complete coding sequence and most likely were functional. The remaining 57 in the currently available database lack essential gene structure or full-length transcripts. Distinct tempo-spatial expression patterns of CsTPS genes were found in tea plants. 17 genes were substantially expressed in all the tested organs with a few exceptions. The other 17 were predominantly expressed in leaves whereas additional eight were primarily expressed in flowers. Under the treatments of cold acclimation, salt and polyethylene glycol, CsTPS67,-69 and-71 were all suppressed and the inhibited expression of many others were found in multiple stress treatments. However, methyl jasmonate resulted in the enhanced expression of the majority of CsTPS genes. These transcription data were largely validated using qPCR. Moreover, volatile terpenoid profiling with leaves, flowers and stress-treated plants revealed a general association between the abundances of mono-and sesqui-terpenoids and some CsTPS genes. These results provide vital information for future studies on CsTPS regulation of terpenoid biosynthesis. Plant terpenoids (isoprene-C5, monoterpenes-C10, sesquiterpenes-C15, diterpenes-C20, and polyterpenoids-C5xn) possess diverse functions in plant growth and development 1-7. They play significant ecological roles in the interactions between plants and stress conditions. Generally, terpenoid molecules smaller than diterpenoids are volatile and well known for their airborne signaling function, particularly against herbivore attack 8,9. High volatility of monoterpenes and sesquiterpenes enhances the flavor and aroma of crop products 10 such as tea, which is a popular beverage well known for its fragrance and aroma 11. Tea volatile terpenoids not only are defense components against insects 12 or high solar radiation 13 , but are also essential odorants of tea products with a direct influence on flavor and quality 14-16. Aroma from volatile terpenoids is one of the main sensory properties affecting tea flavor quality 17. For instance, monoterpene alcohols such as linalool and geraniol, two of the most abundant and odor active terpenoids in tea 15 , impart pleasant floral scent to green tea and black tea 17. Terpene synthases possess a characteristic catalytic function that generates multiple terpenoid products with one substrate 18 , thus collectively contributing to numerous and different structures of plant terpenoids in addition to other modifying enzymes such as uridine diphosphate (UDP)-glucosyl transferases 19,20 and P450s 21. TPSs are responsible for converting the precursors of geranyl diphosphate (GPP), isoprenyl diphosphate (IPP), farnesyl diphosphate (FPP) and geranylgeranyl diphosphat...