Abstract
We extend the work of Carone, Chaurasia and Vasquez on non-supersymmetric models of flavor based on the double tetrahedral group. Three issues are addressed: (1) the sector of flavor-symmetry-breaking fields is simplified and their potential studied explicitly, (2) a flavorful axion is introduced to solve the strong CP problem and (3) the model is extended to include the neutrino sector. We show how the model can accommodate the strong hierarchies manifest in the charged fermion Yukawa matrices, while predicting a qualitatively different form for the light neutrino mass matrix that is consistent with observed neutrino mass squared differences and mixing angles.
Highlights
The structure of the fermion Yukawa couplings in the standard model may result from the sequential breaking of a horizontal discrete family symmetry
This leads to a flavorful axion [12], which leads to more stringent lower bounds on the flavor scale MF than in our previous study, as well as new avenues for discovery. (The idea of flavored axions appeared first in Ref. [17] and was explored subsequently by a number of authors [18].) The possibility of flavored axions due to a continuous Abelian factor in a T0 flavor model was considered in a supersymmetric model in Ref. [19]; the present work gives a simple, nonsupersymmetric realization of this possibility. (iii) We extend the model to include the neutrino sector
We have studied a nonsupersymmetric flavor model based on the double tetrahedral group, T0
Summary
The structure of the fermion Yukawa couplings in the standard model may result from the sequential breaking of a horizontal discrete family symmetry. The purpose of the present work is to further explore the possibility of nonsupersymmetric models of flavor based on T0 symmetry, following a study by Carone, Chaurasia and Vasquez [11]. (ii) We address the strong CP problem by promoting an Abelian factor that is required in the model from a Z3 symmetry to an anomalous U(1) symmetry This leads to a flavorful axion [12] ( called a flaxion [13], or axiflavon [14,15,16], in the recent literature), which leads to more stringent lower bounds on the flavor scale MF than in our previous study, as well as new avenues for discovery.
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