I don't know what the chemical makeup of Skunk stink is but I suspect It's Ammine based. Any weak acid ( tomatoe juice, viniger) will tend to neutralise the Ammines makeing less volatile Ammino-salts that smell less. This is why here in the UK we put Viniger on fish and chips (in the old days the fish was non-too fresh). A similar process applies to smelly weak acids such as butiric (vomit smell) but in this case you use a weak alkoli (Bicarb) to form less volatile salts. All the best PP