Abstract
We explore Two Higgs Doublet Models with non-standard flavor structures. In analogy to the four, well studied, models with natural flavor conservation (type 1, type 2, lepton-specific, flipped), we identify four models that preserve an approximate $U(2)^5$ flavor symmetry acting on the first two generations. In all four models, the couplings of the 125 GeV Higgs are modified in characteristic flavor non-universal ways. The heavy neutral and charged Higgs bosons show an interesting non-standard phenomenology. We discuss their production and decay modes and identify the most sensitive search channels at the LHC. We study the effects on low energy flavor violating processes finding relevant constraints from $B_d$ and $B_s$ meson oscillations and from the rare decay $B_s \to \mu^+ \mu^-$. We also find that lepton flavor violating $B$ meson decays like $B_s \to \tau \mu$ and $B \to K^{(*)} \tau \mu$ might have branching ratios at an observable level.
Highlights
Measurements of Higgs rates at the LHC show that the Standard Model (SM) Higgs mechanism provides the bulk of the masses of the third-generation fermions
With the exception of the muon, direct measurements of Higgs couplings to the light fermions are extremely challenging. It is unknown if the light fermions obtain their mass from the Higgs boson
A complementary approach to probe the origin of light fermion masses is to search for signatures of alternatives to the SM Higgs mechanism in which the light fermion masses originate from a new source of electroweak symmetry breaking
Summary
Measurements of Higgs rates at the LHC show that the Standard Model (SM) Higgs mechanism provides the bulk of the masses of the third-generation fermions. The nonstandard flavor structures of these four 2HDMs lead to (i) distinct, flavor nonuniversal modifications of all Higgs couplings with respect to the models with NFC, and (ii) potentially sizable flavor violating Higgs couplings involving the third-generation fermions. This implies an interesting characteristic collider and flavor phenomenology.
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