Phe is much more stable than Tyr at low pH. Tyr will start to degrade at low pH, specifically when temperature is increased. In amino acid analysis >20% the Tyr can be lost during acid hydrolysis, therefore phenol is added as scavenger to protect the Tyr and other hydroxyl-containing amino acids.Also refer to http://www.cem.de/documents/pdf/publikation/protheinhydrolyse/rh003.pdf