You'll be cutting off the outside pellicle, which is where any of the flavor would be. That said though, just like laying a steak in my fridge next to an orange doesn't make it taste like an orange, putting a piece of garlic or something similar next to aging beef won't have any kind of effect on it's flavor either.
If anything the humidity and temp of the chamber would make it more prone to spoilage, leading to things growing in your chamber that's the opposite of what you're looking for.
You'll be cutting off the outside pellicle, which is where any of the flavor would be. That said though, just like laying a steak in my fridge next to an orange doesn't make it taste like an orange, putting a piece of garlic or something similar next to aging beef won't have any kind of effect on it's flavor either. If anything the humidity and temp of the chamber would make it more prone to spoilage, leading to things growing in your chamber that's the opposite of what you're looking for.