There are multiple different types of fats, all with different tastes. Likewise, there are substances that are not technically "fat" but which occur almost exclusively with fats. It is neither biologically nor chemically plausible for "fat taste" to be strongly localized.
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As far as I have read, the fats by themselves don't have a taste, only a specific mouthfeel. The fat-sensible taste buds only respond to free fatty acids.
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