<p>Among the major cereal crops in the world, maize has a broad range of pigmentation that cannot be classified as either yellow or red, purple or blue, due to the presence of bioactive compounds as carotenoids, anthocyanins, and phenolic acids. Not only do these pigments provide attractive properties they also add nutritional and functional value, which creates pigmented maize as an object of increasing research interest in the food science and technology. Numerous analytical and instrumental methods are applied in the quality consideration of maize in food safety, authenticity, nutritional analysis, color identification, flavor profiling, and quality in general. The chromatographic techniques (HPLC, GC-MS) allow the accurate determination and identification of pigments and volatile compounds. Non-destructive analysis of color and composition is done by spectroscopic and colorimetric methods, UV-Vis, FTIR, and CIE Lab color systems. Additionally, some imaging methods like hyperspectral and digital image analysis are offering spatially resolved data to make rapid classification and quality control. Profiling of flavor and aroma compounds is performed on electronic nose and GC-olfactometry, nutritional and safety testing is also based on the near-infrared spectroscopy (NIRS), metabolomics, and molecular typing in terms of authenticity testing. Together, these combined analytical methods improve knowledge on biochemical diversity of pigmented maize, which guarantees traceability, safety, and acceptability of pigmented varieties by consumers. This review brings together the existing developments, application analysis and emerging technology to measure pigmented maize which has been of great importance in enhancing food quality, authenticity and in the development of health-promoting functional foods. Also, it points out gaps in research and future opportunities that can speed up the innovation in nutritional products based on pigmented maize.</p>