5,6‐Dihydro‐2,4,6‐trialkyl‐4H‐1,3,5‐dithiazines play an important role in food flavors and particularly in heated food products. They are formed from thermal interaction of aldehydes, hydrogen sulfide, and ammonia resulting from degradation components of lipids, amino acids, and thiamin. Many of them have interesting organo‐leptic properties and relatively low flavor threshold values, and deserve particular attention. This review describes all alkyl‐substituted and bicyclic 1,3,5‐dithiazines identified in the flavor of foodstuffs as well as in model systems. Furthermore, this review provides a general description of the sensory properties of 1,3,5‐dithiazines and additionally reports on new results and recent research developments in order to update information in the area of this hitherto almost overlooked chemical class of flavor compounds.