Maybe I am hurting unstated assumptions behind the question, but: you could try making canned durian.
Smell means that volatile substances are being emitted from the fruit into the air, and land on your airways' mucosa. Canning jars for home use underpressurized air to seal. This means that they are not just sealed the way plastic bags are, there are no molecules travelling from the jar to the outside at all - if there was any hole for molecules to go through, they would go into the other direction, from the pressurized atmosphere to the underpressurized jar. So, no air exchange. And the glass is impermeable even for small molecules, unlike the plastic of sealing bags and the like, which may let some air through.
The solution still has to be tested for real-life suitability. One concern is that the underpressure is achieved by having the hot jars release some of their contents into the canner - mostly air from the headspace, but small leaks are expected to happen from a few of the jars out of a batch. If the jars spend several minutes in a durian-scented water bath, it may be that they continue to reek for a long time after being taken out. So you would have to test - preferably with extra headspace. Also, since there seem to be no official recipes published on home canning durian, you'll need to measure your own pH and adjust if needed.