Why ketoses undergoes dehydration more rapdily than aldoses?

I was reading about Seliwanoff's test and [Wikipedia](https://en.wikipedia.org/wiki/Seliwanoff%27s_test) mentions the principle behind this test



> 
> This test relies on the principle that, when heated, ketoses are more
> rapidly dehydrated than aldoses.
> 
> 
> 


Well what might be the reason behind the rapid reaction of ketoses, my conjecture is that as 5HMF is the final product of the dehydration of both aldoses and ketoses is a 5 membered compound, so there will be a extra step of ring contraction in dehydration of aldoses which increases the activation energy and thus decreasing the rate.


