Profiling of phenolic flavorings using core-shell reversed-phase liquid chromatography with electrochemical detection at a boron-doped diamond electrode.

•Efficient reversed phase separation and sensitive detection of 9 key flavoring phenolic compounds including guaiacol and phenol in whiskey using a core-shell column with ECD at a BDD electrode.•The BDD electrode with anti-fouling properties and extended potential windows provided excellent detection sensitivity and selectivity.•Popular Islay whiskey had significantly higher levels of flavorings compared to Irish, Scotch, and Highland whiskeys.•The method can be extended to other polyphenols, serving as markers to differentiate authentic whiskeys from their counterfeits.