A coworker of mine was working on an artificial sweetner many times sweeter than current (at that time). The concept was to facilitate safety testing. Since you'd only need a tiny amount, the potential exposure would be much lower than say saccharin. It made a lot of sense, to me, and he succeeded, in part, he had some compounds 20,000 X sweeter than saccharin. However, they had a lingering taste that was rather unpleasant.
He made these in his lab and then tasted them himself before putting them into blind tasting tests.
That was back in the day when we had an "artificial" fat with no calories coming out. For various reasons it was later abandoned, but was fascinating, to me.