You can seal/spund the bucket/keg whatever and trap the aroma. However, if you get the creep (hop creep) you might not want to seal a bucket because the lid could pop open. Oils coat yeast cells, and if you drop yeast (CC'ing for example) after adding dry hops with still active yeast more oils (in theory) should be lost. If you're doing a hazy thing then you'd want that yeast in suspension though, so it will not be lost since you'll be packaging with still suspended yeast.
You can also cold crash, remove beer from yeast, and dryhop on clean beer, then the yeast will not pull the oils down with it. But this must be done in o2-free environment if you transfer. If it's not in an o2 free environment don't do it.
And if you dont have the means to rouse the hops, then it's more about contact time and temperature. Colder temperatures extracts less in the same amount of time as warmer temperatures. However, I've experienced that in warmer temperatures it's also faster to extract stuff that is not very welcome, more polyphenols, grassiness etc. It will all settle to the bottom, but then you need more time, and more time = more aroma is lost. Timing is key.
For some batches I've tried just pulverizing the hops to get faster extraction. But every time I've done it I've also forgotten to actually check if there's a noticable difference.