Monthong and all D.zibethinus have an aroma that can be strong.I think early picked thai durian have a gentler bouquet.Chantaburi 1,2 and 3 have been bred for odourless qualities with C.1 not developing the aluring 'nose' even after ripening and taste is still rich.2 and 3 develop aromatic qualities after ripening.Many Thai durian enthusiasts have been outraged by this concerning attempt to dilute the durian experience.
Most of the smell of all durians is in the skin.
This aroma business is hard to quantify with some trees,locations and times of the season producing fruit with fuller bouquets and different elements like the suphur overtone.
Larger, commonly cultivated varieties in Malaysia and Thailand far less 'atmospher' than fruit from most seedlings,especially if varieties have crossed.I have to admit that fruit from several un-named varieties have raised the roof at my work, and had people in my neighbourhood concerned about gas leaks.