You would think that the capsaicin could be eluded through a chromatograph to more precise detection.
Well, a quick check of the scientific literature ....er....uh....Wikipedia says:
“Since at least the 1980s, spice heat has been more precisely measured by a method that uses high-performance liquid chromatography (HPLC).” (Do I feel old? Yes!)
https://en.wikipedia.org/wiki/Scoville_scale
Though I think this is not technically a Scoville Test.