Black garlic (aged garlic) is a type of caramelized garlic (a Maillard reaction, not fermentation) first used as a food ingredient in Asian cuisine. It is important to investigate the physicochemical characteristics of black garlic during processing at various temperatures. 10 this study,  black garlic was produced from ordinary whole bulb garlic by aging at different temperatures (60, 70, 80, 90^oC) for 45 days without any additives. The physicochemical characteristics of the products were analysed. Black garlic does not release a strong offensive flavor when compared with fresh garlic. The hardness, browning intensity (L value),   moisture, total polyphenol content and total thiosulfinate content of the aged garlic were determined. Research results showed that the changes in the physicochemical characteristics of the garlic occured during aging.  The higher the aging temperature, the faster the degradation rate of thiosulfinate compounds. The total polyphenol content (TPC) measured by the Folin-Ciocalteu method showed a significant increase in all the aged temperature ranging (from 60 to 90°C). At 70^oC, black garlic formed after 30 days of aging with the total polyphenol content increased by about 6.5 times in black garlic than that in fresh garlic. The moisture content and hardness decreased in whole bulbs of garlic. Reducing sugar and total acidity of black garlic increased during the aging period. The browning intensity increased with increasing aging temperatures. Results suggesting that 70°C might facilitate for good physicochemical characteristics of black garlic processing.