Sebastian Bruggisser
Resolving the flavor structure in the MFV-SMEFT
Bruggisser, Sebastian; van Dyk, Danny; Westhoff, Susanne
Abstract
We constrain the flavor structure of Wilson coefficients in the Standard Model Effective Field Theory (SMEFT) from data. In the SMEFT, new physics effects in couplings of up-type and down-type quarks are related through the Cabibbo-Kobayashi-Maskawa mixing matrix. We exploit this relation to pin down potential new sources of flavor symmetry breaking in a global analysis of high- and low-energy data from the LHC, LEP, and b factory experiments. We demonstrate the power of such an analysis by performing a combined fit of effective four-quark and two-quark couplings contributing to a large set of flavor, top-quark, electroweak, and dijet observables. All four sectors are needed to fully resolve the flavor structure of left-chiral four-quark couplings without leaving blind directions in the parameter space. Although we work in the framework of minimal flavor violation, our strategy applies as well to other flavor patterns, like U(2) flavor symmetry or leptoquark scenarios.
Citation
Bruggisser, S., van Dyk, D., & Westhoff, S. (2023). Resolving the flavor structure in the MFV-SMEFT. Journal of High Energy Physics, 2023(2), https://doi.org/10.1007/jhep02%282023%29225
Journal Article Type | Article |
---|---|
Acceptance Date | Feb 12, 2023 |
Online Publication Date | Feb 22, 2023 |
Publication Date | 2023 |
Deposit Date | Jun 19, 2023 |
Publicly Available Date | Jun 19, 2023 |
Journal | Journal of High Energy Physics |
Print ISSN | 1126-6708 |
Electronic ISSN | 1029-8479 |
Publisher | Scuola Internazionale Superiore di Studi Avanzati (SISSA) |
Peer Reviewed | Peer Reviewed |
Volume | 2023 |
Issue | 2 |
DOI | https://doi.org/10.1007/jhep02%282023%29225 |
Public URL | https://durham-repository.worktribe.com/output/1170661 |
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Copyright Statement
This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits any use, distribution and reproduction in any medium, provided the original author(s) and source are credited.
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