How do we know if a newly developed chemical compound has any taste or is tasteless?

I was reading [this](https://www3.epa.gov/ttnchie1/ap42/ch06/final/c06s06-3.pdf) about polystyrene, which says: "Polystyrene is an odorless, **tasteless**, rigid thermoplastic", and got hung up on "tasteless".


I searched Chemistry.SE for "tasteless" and found [this](https://chemistry.stackexchange.com/questions/92000/how-do-we-know-a-nerve-agent-is-tasteless) and [this](https://chemistry.stackexchange.com/questions/47204/how-do-people-know-hcn-smells-like-almonds), but they don't exactly answer my question in the title, because polystyrene is not considered a poison and is not a natural compound. So for such a highly-used, man-made, industrial-scale-manufactured compound, how do we know its taste (or lack of it)? Was the data acquired in an official way, through intended testing, or only from "accidents" (which I cannot imagine, so just for the sake of argument)?


