I think the part for extracting capsaicinoids is essentially the same with the original subjective (i.e. organoleptic) Scoville test.
However, there's a difference in the method for quantifying pungency. In the original Scoville test the extract (diluted in water and sugar) was given to a taste panel, decreasing the concentration until the majority (say 3 out of 5) of the panelists couldn't detect any pungency. The amount of dilution needed to achieve that was then used to get an estimate. [1]
That is now superseded by using chromatography (like what is done here) to get more precise and objective numbers. (but you could possibly argue that maybe data on the subjective effect is what we really want)
However, there's a difference in the method for quantifying pungency. In the original Scoville test the extract (diluted in water and sugar) was given to a taste panel, decreasing the concentration until the majority (say 3 out of 5) of the panelists couldn't detect any pungency. The amount of dilution needed to achieve that was then used to get an estimate. [1]
That is now superseded by using chromatography (like what is done here) to get more precise and objective numbers. (but you could possibly argue that maybe data on the subjective effect is what we really want)
[1]: https://en.m.wikipedia.org/wiki/Scoville_scale